Soup

Chicken Stock:

Pre-heat the oven (YES, the oven) to 350 degrees

Add the chicken bones, onion, and carrot to a large sheet pan

Roast for an hour

Transfer the ingredients from the sheet pan to a large stock pot (I used a 12 quart pot) along with the rest of the ingredients

Bring to a boil, then reduce to a low simmer (lowest setting on your stove)

After about 30 minutes, skim any scum from the top with a spoon and repeat every 10-15 minutes for the first hour

In the second hour, check on the half hour for any add'l scum

Let it continue to simmer for at least 4 hrs, 6-8 hours is even better. (add some hot water if the bones aren't submerged)

Strain the stock to another pot, let cool, and put in the fridge overnight

Carefully scrape the schmaltz (chicken fat) from the top (consider saving this, it's a DELICIOUS fat to cook with)

Transfer to containers and put in the fridge or freezer. But for this recipe, put the pot back on the stove and bring to a simmer

Soup:

Bring the chicken stock to a simmer, add the vegetables, and herbs

Start making the matzo balls, see below

Simmer about 30 minutes

Add the matzo balls to the soup

Simmer an additional 25-30 minutes depending on the size of the matzo balls you made (make sure they are cooked through)

Add the shredded chicken and simmer another 3-5 minutes

Serve and enjoy!

Matzo Balls:

In a large bowl, combine the matzo meal, salt, baking powder, baking soda, and granulated garlic

In another bowl, whisk the 2 whole eggs and 3 egg yolks along with the chicken fat, onion, and dill

In yet another bowl, whisk the 3 egg whites with an electric mixer until you get stiff peaks

Stir the chicken fat mixture in with the dry ingredients, mix to combine

Gently fold in the egg whites thoroughly - no streaks

Cover the mixture with plastic wrap and refrigerate at least 20 minutes (you can make these ahead of time)

Prepare a baking sheet with non-stick cooking spray

Remove the matzo ball mix from the refrigerator

Using an small scooper, scoop out enough mixture for about a 1" ball (they puff up, so be careful how big you make them)

Repeat the scooping process until you have used all the mixture

Prep the vegetables first to make sure you can drop things in quickly.

In a large heavy pot, over medium heat, add the oil and butter

Add the onion and cook until translucent

Add the curry pastes and stir to combine

Add the red bell pepper, mushrooms, garlic, stir to combine

Cook about 5 minutes

Add the chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken

Stir to combine, cover and lower to a simmer for about 15-20 minutes.

When ready to serve, add the lime juice, green onions, fresh black pepper, and cilantro, give it one last stir

Taste and adjust seasoning as needed

Serve with lime wedges on the side

In a large pot, bring the broth, lemongrass, ginger, shallot, jalapeno, and the lime halves to a boil.

Reduce heat to medium and simmer for about 15 minutes.

Strain the mixture and return to the pot. Add the chicken, coconut milk, mushrooms, bell pepper, parsnip, carrot, and salt to the pot.

Cook on medium-high heat until the root vegetables are tender and the chicken is cooked through, about 25-30 minutes.

Ladle the soup into bowls and garnish with the cilantro.