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1
Make the caramelized onions.
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2
Thinly slice enough yellow onions to equal 3 cups (2 medium onions).
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3
Heat canola oil in a medium saute pan over medium heat.
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4
Stir in the onions and salt and cook for 4 minutes.
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5
Lower the heat to low and continue to cook the onions, stirring often, until they turn amber in color--20 to 30 minutes.
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6
Drain in a colander and store in the refrigerator until ready to use, for up to 4 days.
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7
Mix the matzo balls.
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8
Whisk together the eggs and melted butter in a large bowl.
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9
Whisk in the club soda and then whisk in the matzo meal, Caramelized Onions, salt, and pepper.
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10
As the mixture thickens, tap off excess batter from the whisk and switch to a wooden spoon or rubber spatula to finish mixing into a dough.
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11
Cover the bowl and refrigerate for 1 hour.
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12
Make the soup.
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13
Meanwhile, remove the gizzard and liver from the chicken and reserve for another use.
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14
Wash the chicken under cold water and cut into eight pieces.
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15
Place the chicken in a stockpot large enough to comfortably hold it; add the onion, celery, carrots, turnips, garlic, parsley, bay leaves, thyme, peppercorns, and salt.
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16
Pour in water to cover the chicken.
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17
Bring to a simmer over high heat, lower the heat to medium-low, and simmer the soup for 1 1/2 hours.
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18
Cook the matzo balls.
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19
About an hour before serving the soup, bring a large pot of lightly salted water to boiling.
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20
Spoon two or three ladles of soup into the pot of water for added flavor.
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21
Shape the matzo dough into balls about 1 1/2 inches in diameter, rolling them between your palms (moisten your hands with a touch of water first).
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22
Add the matzo balls to the boiling water, cover the pot, and simmer until cooked, about 30 to 40 minutes.
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23
Use a slotted spoon to transfer the matzo balls to a paper towel-lined plate to drain; keep warm.
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24
Finish the soup.
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25
Transfer the chicken to a cutting board and allow to cool.
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26
Pour the broth through a sieve into a bowl and discard the vegetables; pour the broth back into the pot and keep warm.
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27
Pull or cut the chicken from the bones and pull the meat into bite-size pieces, shredding with your hands; set aside.
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28
Garnish the soup.
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29
Preheat the oven to 250F.
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30
Add the diced carrots, celery, and turnips to the pot with the broth and simmer 10 minutes.
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31
Place six large soup bowls in the oven to warm.
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32
Add the noodles and chicken meat to the pot and simmer until the noodles are tenderabout 7 minutes more.
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33
Remove the bowls from the oven and spoon 3 matzo balls into each, add a generous spoonful of vegetables, noodles, and meat, and then ladle in broth to fill the bowls.
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34
Sprinkle the sliced scallions over the top of each bowl, dividing equally.
