For the chicken stock:

• 5 quarts of water
• 1 4-5 pound whole chicken, preferably organic
• 2–3 carrots, halved
• 2 ribs of celery
• 1 medium parsnip, halved
• 1 Vidalia onion, skin-on, quartered
• 1 small head of garlic, tips cut off to reveal cloves
• 1 bunch fresh herbs (such as dill, cilantro and/or parsley)
• a few sprigs of thyme or oregano
• 2 tsp whole peppercorns
• ¼ tsp turmeric, for color (optional)
• salt and pepper, to taste

For the caramelized cabbage:

• 1 ½ cup green cabbage, chopped
• 3 Tbsp schmaltz (or vegetable oil)
• 1 ¼ tsp sweet paprika
• ½ tsp kosher salt
• ¼ tsp sugar (optional)

For the matzah balls:

• ¾ cup matzah meal
• 3 egg whites from large eggs, whisked until light and fluffy
• 3 egg yolks from large eggs
• 1 Tbsp grated sweet onion
• caramelized cabbage with schmaltz (or oil), cooled down
• 3 Tbsp broth from soup, cooled down
• 1 heaping Tbsp chopped fresh herbs (dill, cilantro, or parsley)
• ½ tsp salt

For serving:

• chicken broth
• reserved chicken
• caramelized cabbage matzah balls (recipe below)
• 2–3 Tbsp freshly chopped dill
• salt and pepper, to taste