Step 1

To make the chicken stock: In a large pot, add the chicken, vegetables and a bouquet garni filled with the fresh herbs and peppercorn. Add a little bit of salt for starters, about 1 tsp. Add the turmeric, if using. Cover with water and turn up the heat. The second you see bubbles surfacing to the top, turn the heat down to maintain a slow simmer. Skim off any scum that surfaces.

Step 2

After about 90 minutes, transfer the chicken to a bowl and discard the vegetables and herbs. Strain the broth if necessary. When the chicken cools down a little, shred the breasts and save later for serving.

Step 3

Next, add in the sliced carrots and celery. Turn the heat up to medium and cook until tender, about 20-25 minutes. Add salt and pepper to taste.

Step 4

To make the cabbage: In a small pan under low heat, melt your schmaltz then add the chopped cabbage. Stir every 8-10 minutes (be careful to not interrupt the browning process by moving the cabbage around a lot) until the mix turns a deep brown, about 45 minutes. While you begin with 3 tbsp schmaltz, it reduces to about 1 ½ tbsp. Set aside.

Step 5

To make the matzah balls: In a medium bowl, beat your egg yolks, grated onion, cabbage with schmaltz, broth, herbs and salt together. Gently fold in the beaten egg whites and matzah meal until fully incorporated. Cover and chill for at least 1 hour.

Step 6

Bring a large pot of water to boil, stir in 1 tsp of salt.

Step 7

With wet hands, form walnut-sized balls and drop them into the pot. Cover and boil for about 40 minutes.

Step 8

To serve: Ladle chicken soup into bowls. Top with reserved chicken, soup vegetables, matzah balls and fresh dill.