Put the beans in a five- to- six-quart pot.  Fill the pot three-quarters full with water. Cook on a medium-high flame for one a half to two hours.

Add all the vegetables except for the mushrooms.

To add interest and vary the texture, shred some and cut the rest into small chunks. Bring to a boil.

Lower the flame, add seasoning, and boil gently for one hour.

Just before the hour is up, add the mushrooms and cook a few more minutes.

In a bowl, mix together the eggs, oil, and water.  Add black pepper.

Add matzo meal until the batter holds together; don’t make it too thick or the balls will become too hard.

Let the batter sit for one hour either on the counter or in the fridge.

Form small balls and drop into the soup.

Cook for half an hour.