Lemon Chicken Soup with Dumplings

Roasting the bones gives the broth a richer flavor. If you don't see chicken bones in your butcher shop, ask for them. Do not rush to beat the egg (used to thicken the soup) with hot broth; the result is a smooth, silky texture. Advance cooking tip: Prepare and refrigerate the broth for the day ahead; before heating, remove the thickened fat from the cold broth and start cooking according to the recipe.
Preheat the oven to 425 degrees.Place the first 4 ingredients on the roll pan. Bake at 425 ° C for 45 minutes or until lightly browned.Combine the chicken mixture, 12 cups of water, and bay leaf in a saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 2 hours, occasionally removing the fat and foam from the surface. Strain the broth through a fine sieve into a large bowl; remove the dry ingredients. Remove the fat from the broth surface; remove the fat. Return broth to pot; add turmeric and 1/2 teaspoon salt.Combine the remaining 1/4 teaspoon of salt, matzo, and the next 5 ingredients (with the addition of pepper). Add 2 eggs; mix until smooth. Cover and refrigerate for 30 minutes. Using wet hands, shape the mixture into 24 (1 inch) balls. Bring the broth to a boil (don't bring it to a boil). Add the dumplings to the broth and cook for 15 minutes. Add the chicken and continue cooking for 15 minutes or until the chicken is cooked through. Remove the pan from the heat. Remove the chicken from the broth and let it simmer for 5 minutes. Cut the chicken into thin slices; return to the pan. Pour in 1 cup of the hot stock mixture. Place the remaining 1 egg in a medium bowl. Gradually add 1 cup of the hot stock mixture to the egg, stirring constantly with a whisk. Slowly pour the beaten egg mixture into the pan, stirring constantly with a whisk. Drizzle with lemon juice and sprinkle with dill.