6 medium carrots, sliced into 1-inch pieces
2 medium turnips, peeled, cut into 1-inch cubes
1 large onion, diced
4 tablespoons vegetable oil, divided
1 packet Manischewitz® Matzo Ball mix
2 eggs
1/2 teaspoon ground cumin,+ pinch
14 ounces canned diced tomatoes
6 cups Manischewitz® Vegetable Broth

Matzo Ball Soup


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!