Start with a whole roasted chicken and take off as much meat as you can for the soup. Throw the remaining carcass in a big pot and fill it with water. Prep vegetables at this stage and throw scraps (carrot peels and tips, onion skins, etc.) into the pot as well, for added flavor and vitamins. Add a small handful of peppercorns, a bay leaf, and a small bunch of fresh herbs such as rosemary, oregano, or thyme. Bring to a boil, then reduce to a simmer and leave for 4 to 6 hours, stirring occasionally.

Once you have made your stock, strain and reserve broth. In a large pot or Dutch oven, heat 2 tablespoons canola oil or other neutral oil over medium heat and add carrots, celery, and onion. Stirring occasionally, let cook and soften for 5 to 7 minutes. Create a circle of veggies and add a little more oil to the center, then add the garlic and let cook for 2 minutes. Stir everything together, then add the fresh stock, shredded chicken, lemon juice, herbs, spices, and salt and pepper. Let simmer for at least 20 minutes so everyone gets to know each other in the pot!

Use your favorite package of matzah ball mix (Alterwitz’s is Lipton). To use both packets, beat 4 large eggs and 2 tablespoons of oil in a bowl. Once combined, add both packets of matzah mix, gently mix it all together, then cover with a tea towel and refrigerate for at least 10 minutes.

In a second pot, fill with a store-bought chicken broth and a big pinch of salt so the matzah balls can absorb all that flavor. Bring to a boil.

Lightly press the fridge matzah meal into balls about 1.5 inches wide (tip: don’t compress the balls too much or they won’t cook all the way through and will be dense). Drop them into the boiling broth and cook for 15 minutes. They should float to the surface and will need to be rotated every couple of minutes to ensure even cooking on all sides. The matzah balls will expand as they cook, so don’t overcrowd the pot!

Once the matzah balls have cooked, add 1 or 2 to a bowl and ladle a generous portion of soup over top. Top with a pinch of flaky sea salt and a sprig of dill if you’re feeling fancy!