To make the Thai paste (if using), roughly chop the shallots, garlic, lemongrass, half of the serrano chile, and ginger. Sauté over high heat until soft, about 4 minutes. Add the sautéed vegetables to a food processor and blend with herbs until evenly combined. Mix in the fish sauce, lime juice and salt. Set aside until ready to use, or store in a covered container in the refrigerator for up to 2 weeks. Makes about 1 cup.

To make the chicken broth, place all ingredients in a large stockpot, except for the vinegar. Fill the pot with water, covering all ingredients, and bring to a boil. Reduce to a simmer and skim any foam that builds on the top. Add the vinegar. Simmer for 4–6 hours. Strain through cheesecloth and let cool completely. Once cool, skim any fat from the top. Cover and refrigerate until ready to use. Reheat before using. Makes about 6 quarts.

To make the matzoh balls, mix all dry ingredients and set aside. In a bowl, whisk the eggs and oil to combine. Add in the dry ingredients and gently mix. Refrigerate the mixture for 30 minutes. Once cool, portion into 24 small balls. In a large pot, bring water to a rolling boil and place in the balls. Cook for 5 minutes, or until soft and fluffy. Using a wire skimmer, remove the balls from the water and set aside.

To make the soup, combine the vegetables in a steam basket. Drizzle with a little olive oil and toss to coat. Steam over gently boiling water until tender, 5–10 minutes. Set aside.

For each serving, place about ¼ cup chopped vegetables (and the Thai paste, if using) in the bottom of a soup bowl. Add 2 cups hot chicken broth, then add 3 matzoh balls, a drizzle of olive oil, and sprinkle with dill. Serve immediately. Makes 8 servings.

Oxbow Market, 610 1st St., Napa
Marin Country Mart, 1813 Larkspur Landing Cir, Larkspur