• 7 cup(s) fat-free, less-sodium chicken broth, divided
• 1/2 cup(s) unsalted matzo meal
• 2 tablespoon minced fresh onion
• 3 tablespoon vegetable oil
• 1/2 teaspoons salt, divided
• 2 large egg yolks
• 1 piece garlic clove, minced
• 4 cup(s) chopped onion
• 4 cup(s) water
• 1 cup(s) chopped carrot
• 1/2 cup(s) chopped celery
• 10 piece garlic cloves, crushed
• 8 piece thyme sprigs
• 8 piece parsley sprigs
• 4 piece chicken thighs, skinned (about 1 1/3 pounds)
• 4 piece chicken drumsticks, skinned (about 1 1/3 pounds)
• 2 tablespoon chopped fresh dill

Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.

Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.