In a large stockpot, combine 12 cloves of crushed garlic, 3 chopped carrots, 3 peeled and chunked turnips, 2 wedged onions, 2 peeled and chunked parsnips, and 1 sliced leek. Pour in enough water to cover the vegetables, season with 1 teaspoon of salt, 1 teaspoon of pepper, and 3/4 teaspoon of ground turmeric. Bring the mixture to a boil over medium heat, then reduce the heat, cover, and let it simmer for about 2 hours until flavors meld and vegetables are tender.

While the broth simmers, crack 3 large eggs and separate the yolks from the whites. In a mixing bowl, beat the yolks until thick and pale; then stir in 3 tablespoons of water or chicken broth, 3 tablespoons of rendered chicken fat, and 3/4 teaspoon of the reserved salt. In another bowl, whip the egg whites until they form stiff peaks. Carefully fold the beaten whites and 3/4 cup of matzo meal into the yolk mixture, cover the bowl, and refrigerate for about 1 hour to firm up.

After the matzo mixture has chilled, fill a separate pot with water and add the remaining 1 teaspoon of salt; bring it to a vigorous boil. Once boiling, use a tablespoon to drop portions of the matzo dough into the bubbling water. Make sure not to crowd the pot—work in batches if necessary. Cover tightly and simmer for 20-25 minutes, avoiding the temptation to lift the lid, which can cause your flavorful matzo balls to deflate.

After the matzo balls have cooked, return to your simmering broth. Carefully strain the broth through a fine-mesh sieve into a large bowl or another pot, discarding the cooked vegetables. You’ll be left with a clear, aromatic broth that’s bursting with flavor—perfect for serving with your light and fluffy matzo balls.

To serve your comforting flavorful matzo ball soup, place one or two matzo balls in each bowl. Ladle the hot, fragrant broth over them until they are just submerged. For an added touch of freshness, garnish each bowl with minced fresh parsley or dill before serving hot to your family or guests, completing this heartwarming meal.