Matzo Ball Soup

Ingredients

• 6 medium carrots, peeled, sliced into 1-inch pieces
• 6 medium parsnips, peeled, cut into 1-inch pieces
• 1 large onion, diced
• 4 tablespoons vegetable oil, divided
• 1 packet Matzo Ball mix 
• 2 eggs
• 6 cups vegetable broth
• Salt
• Pepper

Directions

1. Preheat oven to 425 degrees. 
2. Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil 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.
3. While vegetables are roasting, prepare matzo balls according to package directions.
4. Combine Vegetable Broth and salt in a large stock pot.
5. Bring to boil over medium-high heat.
6. When vegetables are finished roasting, remove from oven. Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
7. Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 12. 
8. Bring soup to boil over medium-high heat.  Cover and reduce heat to low, and simmer for 10 minutes. 
9. Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!

Notes
- Cut vegetables down to bite size after roasting is wanted

Source
http://manischewitz.com/recipes/matzoballsoup/