Trim celery ends. Cut 1 pound into 2-inch pieces, and another 1 pound into 1/2-inch pieces.

Place the 2-inch celery pieces in a bowl with a peeled, halved onion. Set the 1/2-inch celery pieces aside for later.

Peel carrots, cut them lengthwise, then into 1/2-inch pieces. Add these to the 1/2-inch celery bowl and cover with plastic wrap.

Remove any internal packets (heart, gizzards) from the chicken.

Place whole chicken in a large (10-quart) stock pot and cover with 20 cups cold water.

Bring to a boil over medium-high heat, then reduce to a simmer. Skim off foam after 15 minutes.

Add the 2-inch celery, onion halves, parsley, 1 oz of dill, cloves, bay leaves, salt, and peppercorns.

Simmer, partially covered, for 90 minutes. Do not boil to keep the broth clear.

In a bowl, mix matzo meal, baking powder, salt, garlic, and onion powders, and white pepper.

In a separate small bowl, blend eggs with melted schmaltz (or ghee, butter, or oil).

Pour the egg mixture into the matzo mixture, add chopped dill, and stir gently until just combined. Cover and refrigerate for 30 minutes.

Turn off heat and let chicken rest for 15 minutes. Check if the leg comes off easily; if not, simmer another 10 minutes.

Remove chicken and place on a tray to cool. Discard cooked vegetables and strain the broth into a clean pot.

Once cooled, shred the chicken, discarding skin and bones.

In a pot, bring 3 quarts of chicken stock or water to a boil. Shape matzo mixture into walnut-sized balls and drop them in.

Reduce heat to a simmer, cover, and cook 30-40 minutes until matzo balls float and are cooked through.

Add reserved sliced celery and carrots to the strained chicken broth. Simmer for 30 minutes, until tender.

Add shredded chicken and chopped dill to the broth. Season to taste.

Serve soup with 1-2 matzo balls per bowl, garnishing with extra dill or parsley if desired.