Place chicken in a large pot and add water. Bring to boil. Cook over medium-low heat for one to two hours, then allow to cool.

Once cool, strain and set aside.

In the same pot, heat the oil and sauté

onion over medium-high heat for four minutes. Add the garlic and lower heat.

Let the onion and garlic cook for a few

minutes until fragrant and golden. Add

the rest of the vegetables and cook for

eight to ten minutes until softened just a bit.

Add the strained chicken stock and spices and mix until well-combined. Bring to a boil. Lower heat and cook until vegetables are soft. Your whole house will smell heavenly!

Add the herbs to the prepared mixture.

Form the matzah balls and pop them into the boiling soup. Reduce heat and cook for

another 20 minutes.