Soup:

Preheat oven to 450 degrees F. 

Place carrots, turnips and onion in mixing bowl .Toss well with 2 tablespoons vegetable oil, a pinch of cumin, kosher salt and freshly ground black pepper to taste. Spread evenly on a metal sheet pan.

Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.

Combine 4 cups Manischewitz® All Natural Vegetable broth, 1/2 teaspoon kosher salt and 1/2 teaspoon ground cumin in a 4 quart pot, bring to a boil over medium-high heat.  

When vegetables are finished roasting, remove from oven and set aside briefly. 

Remove cover from pot and add remaining 2 cups Manischewitz® All Natural 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 more minutes. 

Uncover and add salt, pepper or cumin to taste.  

Matzo Balls:

While vegetables are roasting, prepare matzo balls according to package directions with a few “secret” changes. Crack 2 eggs, into one mixing bowl, but instead of beating everything together right away, tilt the bowl and try to beat some of the whites separately until frothy. Once done, place the bowl back on the counter and incorporate the yolks as well.  Add remaining 2 tablespoons of vegetable oil and whip again until fully incorporated and bubbly. 

Add packet of Manischewitz® Matzo Ball mix and stir just until combined. Refrigerate for 10 minutes.

 Remove matzo ball mix from fridge. Form into balls with hands, just under the size of ping pong balls. Makes about 8.

 Drop matzo balls into broth, cover and lower heat and simmer for 12-15 minutes.

This recipe was provided by the winner of the 6th Annual Manischewitz Cook Off, Eric Silberman.