Matzo Ball Soup

Prepare the Caramelized Onions: Heat oil in a large sauté pan over medium heat.; Add onions and one teaspoon salt, and cook for four minutes.; Reduce heat to low, and cook until amber colored, 20-30 minutes

Drain on paper towel-lined plate.; Prepare the Matzo Balls: Whisk eggs and margarine in a large bowl.; Whisk in club soda and matzah meal, half a cup caramelized onions, one teaspoon salt, and pepper

As mixture thickens, switch to a wooden spoon.; Set aside in the refrigerator for one hour.; Prepare the Soup: Cut chicken into eight pieces

Add to a large stock pot along with (raw) onion, celery, carrots, turnip, garlic, parsley, bay leaf, thyme, peppercorns and salt

Add enough water to cover all ingredients and bring to a simmer over high heat

Reduce heat to medium-low and simmer for one and a half hours.; Bring a large pot of lightly salted water to a boil

Add two to three ladlefuls of soup to add flavor to the matzah balls

Moisten your hands, then shape matzah-ball dough into balls, rolling them between your palms

Add to boiling water and cover

Simmer until cooked, about 30-40 minutes

Use a slotted spoon to transfer matzah balls to a paper towel-lined plate to drain.; Transfer chicken to a cutting board and shred

Pour soup through a sieve, then return broth with desired vegetables back into the pot

Add matzah balls.; Garnish with caramelized onions

Optional garnish of fresh spiralized vegetables of choice and freshly cracked black pepper.;