Vegetarian Matzo Ball Soup

6 cups vegetable broth, preferably homemade
2 large carrots, peeled, sliced
2 stalks celery, cut into chunks
4 cups napa cabbage, chopped
Fresh parsley and dill
Salt and pepper
1 package matzo meal to make the balls (follow the directions on the package*)

1. Make the matzo balls according to package directions. You’ll want to use at least 1/2 cup matzo meal to make 12 balls for 4 servings. You will cook them in a separate pot and this will take about 1 hour. Note: the balls will more than double in size so roll the dough into balls no larger than 1 inch.
2. While the matzo balls are cooking, cut up your veggies.
3. Start heating your broth over medium heat in a pot when you put the matzo balls on to boil. Simmer the carrots and celery for abut 5 minutes. Add the cabbage and cook another few minutes. Turn off heat when veggies are soft. Briefly heat the soup back up when ready to serve if it’s done before the balls are done.
4. To serve, place 3 matzo balls in each bowl. Ladle hot soup into bowls and sprinkle with fresh chopped parsley and dill.

*The ingredients we used for Manischewitz matzo meal were 2 tablespoons melted butter, 2 large eggs, 1/2 cup matzo meal, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon onion powder. Yield 12 balls.