My Mother's Chicken Escarole Soup

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4 quarts water

6 whole chicken leg-thigh quarters

2 stalks celery, sliced into 2-inch chunks

2 whole carrots, cut into chunks

1 large onion, quartered

1 parsnip, cut into chunks

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

Salt and pepper to taste

About 1 pound escarole, chopped

Matzo balls

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