So this is really chicken soup with matzo balls rather than traditional matzo ball soup....

First, make your matzo mix according to the package and refrigerate.

Chop up all the veggies to be used later. Note - we weren't trying to keep Kosher so we started with a couple of slices of bacon rendered in olive oil. Pull the bacon when done and put in the chicken breasts, cut in half, just to brown. Salt and pepper them.

Pull the breasts when browned and set aside. Add your chopped veg of choice. For us that was Hatch green chiles, carrots, celery, and onion. You could use leek or shallot too. Let these soften a bit and add a bit more salt and pepper. Then add the mushrooms. For us that was morels and shitakes.

Add some tomato paste and tequila or sherry or white wine.

When the veg is about 2/3 cooked, add chicken or turkey stock. We also put in a bouquet garni of rosemary and thyme + some parsley and some paprika.

Let it go for about 15-20 minutes. Taste and adjust. We added the juice of about 1/3 lemon, a 2-3 of tablespoons of Worcestershire sauce, and a tablespoon of chile garlic paste.

Cut the par-cooked chicken into bite-sized pieces and add it back in. Role the matzo mix into walnut-sized balls and add them too. Give it another 15-20 minutes or until the chicken is done and the matzo balls have risen to the surface. Serve and try to wait long enough to eat to avoid burning your mouth.....