• Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot. Add about 6 quarts of cold water to fill the pot, and bring to a boil. Let the soup boil gently, uncovered, for 30 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, salt, and white pepper. Cover and simmer 1 1/2 hours. Meanwhile make the matzo balls.
• When broth is done simmering, use tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Skim fat.
• Shred cooked chicken (you can save any remaining for another use) and add desired amount to soup pot along with the cut carrots. Bring to a simmer.

For the matzo balls:

• Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and allow to sit for 15 minutes.
• Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or if your broth is ready, directly to the broth.

To finish:

• Adjust soup seasonings. Add cooked matzo balls-you'll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh dill.