Jewish chicken soup

Name: Jewish chicken soup
Ingredients: 1.6-1.8kg kosher chicken; 2 medium onions; 3 celery sticks halved; 3 large carrots scrubbed and halved; 1 parsnip scrubbed and halved; 1 medium-sized, ripe tomato; 3 cherry tomatoes; 1 fennel bulb scrubbed and halved through the root; a handful flat-leaf parsley chopped, the stalks reserved for the soup and the leaves to serve; 20g dill stalks and leafy fronds separated, stalks roughly chopped and leafy fronds finely chopped; 10 black peppercorns; 1 bay leaf; 4 eggs; 2 tbsp chicken schmaltz (see step 3) or use vegetable oil; 120g medium matzo meal (see tip, below); leafy fronds of dill (from the soup ingredients above), chopped; 2 tbsp horseradish sauce; 3 medium carrots peeled (optional)