Begin by making your chicken stock. In a large pot, add water and stock, 4 whole carrots, 1 onion, 1 garlic bulb, 2 stalks of celery, chicken, 4 dried lemons and season with salt and pepper. Cover and cook on medium until chicken is cooked through, about an 1-½ hours.
As the soup cooks, check it every so often and use a ladle to skim the fat from the top. It will be white and look frothy. You may also need to add more liquid if you see it reducing.
While soup is cooking, make your matzo balls. In a bowl add matzo meal, eggs, sparkling water, olive oil, cayenne, saffron, turmeric, lemon zest, parsley, salt and pepper. Mix everything together and place in fridge to set for at least 20 minutes.
Using wet hands, roll the matzo balls lightly between your palms, about the size of a golf ball. Place them on a plate until ready.
Once chicken is done and cool enough to handle, chop or shred the chicken, discarding bones and skin. Set aside.
Next, strain the soup through a fine mesh sieve and discard aromatics. Return soup base to your pot. Taste for seasoning.
Bring soup back to a strong simmer and add chopped carrots, celery and matzo balls. Cover pot and cook matzo balls for 35 minutes. When ready, the matzo balls should be floating.
When soup is, add chicken and garnish with chopped parsley, dill and sliced lemon.
Ladle soup into bowls with matzo balls and chicken. Garnish with lemon slices and additional herbs, if prefered.