Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and a pinch of salt in a large saucepan.

Bring to a boil.

Partly cover and simmer for 2 hours, skimming occasionally.

Skim off any excess fat from the surface of the soup.

Prepare the matzo balls: In a medium bowl, lightly beat eggs with vegetable oil.

Add matzo meal and salt, and stir until smooth.

Stir in water, then let the mixture stand for 20 minutes to allow the matzo meal to absorb the liquid.

Bring salted water to a boil in a separate pot.

With wet hands, roll approximately 1 teaspoon of matzo ball mixture between your palms to form a ball.

Place the formed matzo balls on a plate.

Using a rubber spatula, carefully slide the matzo balls into the boiling water.

Cover the pot and simmer over low heat for about 30 minutes, or until the matzo balls are firm.

Cover the pot and keep the matzo balls warm until ready to serve.

To serve the soup, remove the chicken wings, onion, celery, parsnip, parsley, and dill sprigs from the soup.

Remove the meat from the chicken bones and add it back to the soup, or reserve the meat for other uses.

Add pepper to the soup, stir in the snipped fresh dill, and taste the soup to adjust the seasoning.

Slice the carrot and add a few slices to each bowl.

Using a slotted spoon, add a few matzo balls to each bowl.

Serve the soup hot.