for the stock

32 oz jar of beef or chicken bone broth (4 cups) + 2 jars of water (64 oz/8 cups)

1 rotisserie chicken carcass (no skin)

1 onion, roughly chopped

2 large carrots, roughly chopped

3 celery stalks, roughly chopped

2 heads of garlic, cloves peeled and left whole

50g of ginger, sliced (skin on)

1 1/2 tsp turmeric

1/4 tsp coriander powder

1/2 tsp table-grind black pepper

1 1/2 tsp sea salt

1 cup of roughly chopped parsley

for the soup

10g ginger, peeled and finely diced

1 large carrot, peeled and diced

1 onion, cut in half & sliced

1 stalk of celery, diced

1 head of garlic, cloves peeled and thinly sliced

1/2 rotisserie chicken, meat pulled & skin removed

chopped parsley (for topping)

for the matzo balls

(makes 6 matzo balls)

2 eggs

1/4 cup (2 oz) of vegetable oil

2 tsp chicken bouillon

1 pack of Streit's matzo ball mix

for the stock

1. Place a stock pot on the stove and heat to medium heat.
2. Add the rotisserie chicken carcass to the preheated pot with the oil and let it sear on each side. Once lightly browned, add the onions, carrots, and celery to the pot and stir to combine.
3. Next, add the coriander powder, turmeric, sicilian sea salt, and table-grind black pepper and stir to combine. Let simmer on medium heat for 2-3 minutes.
4. Then, add your ginger and garlic and stir to combine. Continue cooking and stirring for another 2-3 minutes.
5. Slowly add the entire jar of stock to your pot while stirring, making sure to scrape the bottom of the pot.
6. Add in 1 cup of chopped parsley. Then, add the additional 8 cups of water (refill the stock jar twice) and stir to combine.
7. Bring to a boil and reduce to a simmer for at least 1 hour.
8. Strain the stock in a fine mesh sieve/strainer & let sit for 15 minutes. Then, skim the top and remove any excess fat.
9. Place the stock back on the stove and leave on low heat.

for the matzo balls

1. Fill a large pot with salted water and set to medium high on your stove.
2. In a medium-sized bowl, combine 2 eggs, 1/4 cup of vegetable oil, and 2 tsp of chicken bouillon.
3. Once fully incorporated, pour in one bag of matzo ball mix and stir to combine.
4. Place the bowl in your fridge for 15 minutes (this step is very important!).
5. After 15 minutes, pull out the mix and begin shaping your matzo balls.
6. Using wet hands, shape 6 matzo balls that are each about the size of a walnut.
7. Once shaped, drop them into the salted boiling water. Make sure the pot comes up to a boil and then adjust to medium.
8. Let the matzo balls cook for 30 minutes until they're light and fluffy.

for the soup

1. Once you drop your matzo balls to cook for 30 minutes - adjust the stock pot to medium-low heat and add the diced ginger. Let simmer for 15 minutes.
2. Next, add your diced carrots, celery, onion, and garlic, and let simmer on medium-low for the remaining 15 minutes.
3. After your matzo balls have cooked in salted water for 30 minutes, transfer them into the stock so they can soak up the flavours!
4. Add your shredded rotisserie chicken to the soup & let it reheat (about 5 minutes).
5. Serve, top with chopped parslety, and enjoy!