Building great flavor takes time, but the complex spoonfuls of comfort this recipe yields will prove it is time well spent. One of the ways we amp up this soup’s flavor is by roasting chicken wings to render the fat, also known as schmaltz, which we add to the matzo balls to give them an extra boost of chicken-y flavor. We recommend you roast full wings--thanks to their tips, they create more precious schmaltz--but party wings will also work. If you use party wings and don’t get a full 3 tablespoons of schmaltz, simply add canola oil to what you get until you have 3 tablespoons. The optional parsnips produce a sweeter broth, so adjust the amount or remove them completely to customize your soup to your liking.