Preheat oven to 450 degrees.
Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil, a pinch of cumin, and kosher salt and freshly-ground black pepper to taste.
Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
While vegetables are roasting, prepare matzo balls according to package directions, but with a few "secret" changes.
Crack 2 eggs into a medium glass bowl.
With a fork, beat egg whites first, and then incorporate yolks: tilt the bowl to one side and "pull" whites up and beat until frothy.
Then break yolks and beat together until light yellow and bubbly.
Add remaining 2 tablespoons vegetable oil and whip again until fully incorporated and bubbly.
Add packet of mix and stir just until combined.
Refrigerate for 10 minutes.
Combine 4 cups Manischewitz® Vegetable Broth, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin in a 4-quart pot, bring to boil over medium-high heat.
Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 8.
Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
When vegetables are finished roasting, remove from oven.
Remove cover from pot and add remaining 2 cups Manischewitz® Vegetable Broth and diced tomatoes.
Add vegetables, and bring soup to boil over medium-high heat.
Cover and reduce heat to low, and simmer for 10 minutes.
Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!