First make the matzoh balls. In a medium bowl, slightly beat the eggs. Add vegetable oil, seltzer, salt and matzoh meal. Stir until combined. Cover and place in refrigerator for at least 30 minutes.
Skin the chicken parts (keep skin on if you like a lot of chicken fat in your soup).
Peel onions, carrots, parsnip and turnip. Chop all vegetables into spoon-size chunks.
In a large stock pot, place the chicken parts and all vegetables. Using a pair of scissors, cut fresh dill bunch into 1 inch sized sections directly into the stock pot. Do not use the thick stalks. Add enough water to cover all ingredients, usually about 10 cups. Bring to a boil, cover and simmer 30 minutes.
After 30 minutes, remove the chicken parts to a cutting board, debone, and chop into spoon-sized chunks. Discard bones and return chicken meat to pot. Bring back to a boil.
Retrieve matzoh mixture from refrigerator. Depending on how large you want to make the matzoh balls, use a melon scooper or ice cream scooper to shape matzoh balls. Do not roll them or shape them with your hands because that will make them very dense and doughy inside. Drop the balls directly into the soup. Simmer another 35 minutes.
Salt and pepper the soup to taste.