Heat oil in a large sauté pan over medium heat.

Add onions and one teaspoon salt, and cook for four minutes.

Reduce heat to low, and cook until amber colored, 20-30 minutes. Drain on paper towel-lined plate.

Whisk eggs and margarine in a large bowl.

Whisk in club soda and matzah meal, half a cup caramelized onions, one teaspoon salt, and pepper. As mixture thickens, switch to a wooden spoon.

Set aside in the refrigerator for one hour.

Cut chicken into eight pieces. Add to a large stock pot along with (raw) onion, celery, carrots, turnip, garlic, parsley, bay leaf, thyme, peppercorns and salt. Add enough water to cover all ingredients and bring to a simmer over high heat. Reduce heat to medium-low and simmer for one and a half hours.

Bring a large pot of lightly salted water to a boil. Add two to three ladlefuls of soup to add flavor to the matzah balls. Moisten your hands, then shape matzah-ball dough into balls, rolling them between your palms. Add to boiling water and cover. Simmer until cooked, about 30-40 minutes. Use a slotted spoon to transfer matzah balls to a paper towel-lined plate to drain.

Transfer chicken to a cutting board and shred. Pour soup through a sieve, then return broth with desired vegetables back into the pot. Add matzah balls.

Garnish with caramelized onions. Optional garnish of fresh spiralized vegetables of choice and freshly cracked black pepper.