Matzo Ball Soup with Homemade Vegetable Broth

Servings 2 to 4

Ingredients:

• 1 Box of Manischewitz Matzo Ball Mix (https://manischewitz.com/recipes/matzoballsoup/)
• 2 Tablespoons Vegetable Oil
• 2 Large Eggs
• 10 Cups of vegetable Broth (whatever you prefer) I used my homemade broth (https://www.createwithkendra.com/recipes/saved-vegetable-scraps-for-vegetable-broth/)
• 1 Small Head of Romanesco
• 4 Large Carrots (I use the mixed colors)
• 1/4 of a Medium Leek
• 6 Sprigs of Fresh Dill
• 1 Tablespoon Dried Dill
• 1/2 Tablespoon Garlic Powder
• Salt to taste

Cooked in Le Creuset Dutch Oven

1. Make your matzo balls according to the box and let sit in the refrigerator for 15 minutes.
2. Measure out 10 cups of your broth of choice.
3. Let the broth come to a light boil.
4. Chop in about one inch of size, carrots and romanesco and add to the broth.
5. Slice you leeks into circles and then cut in half, add to broth.
6. Add in dried dill, garlic and salt to taste.
7. Let boil for 10 minutes on a light boil.
8. Roll your matzo balls into about 1 1/2 to 2 inch balls and carefully place in the water, Cook for 20 minutes.
9. Lastly add the fresh dill.