2 pounds chicken bones (such as necks and backs)
2 large carrots, cut into 3-inch pieces
2 celery stalks, cut into 3-inch pieces
1 large onion, halved
12 cups water
1 bay leaf
1 teaspoon ground turmeric
3/4 teaspoon kosher salt, divided
2/3 cup matzo meal
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons canola oil
2 tablespoons sparkling water
2 teaspoons grated lemon rind
1/4 teaspoon freshly ground black pepper
3 large eggs, lightly beaten and divided
1/2 pound skinless, boneless chicken breast halves
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh dill