For the matzoh balls, in a large bowl, beat the egg whites and cream of tartar with a hand-held electric mixer until stiff peaks form. 

In a separate bowl, combine the garlic powder, onion powder, baking soda, salt, pepper and egg yolks. Whisk to incorporate. Add the schmaltz, onion, beaten egg whites and matzoh meal. Fold together until fully combined. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for 8 hours or overnight. 

For the soup, in a large pot, bring the chicken broth to a simmer. Add the whole chicken and return the stock to a simmer. Cover and cook for about 70 minutes at a delicate simmer. Remove the chicken with 2 large serving spoons and let cool for 30 minutes on a large plate, then shred the meat, discarding the skin, cartilage and bones.  

To the pot of enriched broth, add the onion, carrot, celery, rutabaga, chicken meat and parsley sprigs and dill sprigs tied together with a loop of kitchen string. Bring to a simmer.  

Remove the matzoh ball batter from the fridge. Using the vegetable oil to keep your hands moist and prevent the batter from sticking, roll golf ball-size matzoh balls and gently place in the soup. Cover and cook over medium-low heat for 25 minutes. 

Serve garnished with chopped parsley and dill. 

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