Combine chicken pieces (reserve the legs for later use) add wings, onions, carrots, celery, parsnips, garlic, parsley, thyme, peppercorns, and salt in a large pot.

Cover with cold water, bring to a boil, then simmer for 4⅚0 minutes. Skim all the foam that rises.

In a bowl, mix beaten eggs until double in volume.

In another bowl add the matzo meal, add clarified butter, baking powder, baking soda, garlic, dill, ginger, salt, and pepper. Add all the ingredients to the whipped eggs mixture and blend well.

Cover with plastic wrap and refrigerate until firm at least for 1 hours.

Roll the chilled mixture no bigger into 1 ½ inch (38mm) balls. Let them cool at least 15/30 minutes before cooking them.

Cook the balls in a pot large enough to hold the ball in one layer. Cover them with enough stock to cover them ¾ of the way, cover the pot and at a very low heat and gently simmer them for about 30/45 minutes until fully cooked.

In a soup pot, heat some garlic olive oil and when hot add the onion and cook until translucent. Add the garlic and the fragrant add a little chicken broth to avoid the garlic from burning.

Add the carrots, celery, dill, and chicken reserved chicken legs. Bring to boil and reduce immediately to avoid making the soup cloudy.

Cook for about 45 minutes. Adjust seasoning with salt and pepper, add sweet potatoes and scallions and cook for another 10 minutes.