Put the chicken stock, celery, carrots, parsnip, and onions into a 4 quart slow cooker. Cook on low for 6-8 hours. Add the chicken 1 hour before serving.

About 20 minutes before serving, mix th3 boiling water, mazto meal, egg and dill in a large bowl until smooth. Form into 2" balls. Drop them into the soup, cover and cook for 15 minutes.