This amazing matzo ball soup will have everyone coming back for more! Roasting the veggies brings out an amazing depth of flavor and really enhances the broth. The matzo balls come out light and fluffy, while using the soup broth will save you tons of time. Best of all, this soup is delicious, filling, and pareve!
Preheat oven to 450 degrees Fahrenheit.
Place cut carrots, turnips, and onion on a metal sheet pan, toss with two 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 two 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 two 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 four cups vegetable broth, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin in a four-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 eight.
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 two cups 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!