1. Combine first 7 and, if desired, chicken, in a large Dutch oven. Tie together parsley and next 3 ingredients with a string, and place in Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat, and simmer 30 minutes.
2. Remove herbs, and discard. Ladle soup into bowls, and add 2 matzo balls per serving.