1 whole chicken, about 3 lbs. each
3 large carrots, scraped and cut into 1 inch strips
2 celery stalks, cut into 1 inch strips
1 large turnip, peeled and cut into 1 inch strips
3 parsnips, scraped and cut into 1 inch strips
2 cups leek, coarsely chopped, including some green
2 quarts chicken soup or broth
4 eggs, lightly beaten
1/2 cup water or seltzer
1/4 cup plus 2 Tbs. schmaltz or oil, melted
1 cup matzo meal

1. Place first 7 ingredients in a pot just large enough for chicken to be covered with liquid. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer 1 hour, occasionally skimming film from top.
2. Combine eggs, water, schmaltz and salt and pepper to taste in a bowl. Mix thoroughly. Gradually stir in matzo meal. Cover and refrigerate at least 1 hour. Bring a large pot of water to a boil. Using about 2 tablespoons for each ball, form matzo balls with moistened palms. Drop balls into boiling water. Cover and simmer about 30 minutes.
3. Carve chicken into serving portions. Put some soup and vegetables, a matzo ball or two, and a piece of chicken in each individual warmed soup bowl.