Vegetable Matzo Ball Soup

For Matzo Balls:
1 Box Manischewitz Matzo Ball & Soup Mix
2 Eggs
2 Tb olive oil
1 tsp thyme

For Soup:
5 carrots, diced
1 yellow onion, diced
6 cloves garlic, diced finely
1 bag dried cannelini beans
1 tsp thyme
1 tsp oregano
Seasoning pouch from soup mix
1 Cup Soycutash (mixed frozen veggies)
1 Cup frozen peas

I followed the instructions to soak and cook the beans until tender.  It takes a few hours.  Meanwhile, I cut up the carrots and onions and garlic and mixed up the matzo ball mix.  When the beans were almost done I sauteed the carrots, onions and garlic in a little olive oil.  I added the soup packet and the thyme and oregano to the beans with a lot more water.  I made the matzo balls and got them cooking.  Once they were almost done (10 minutes), I dumped all the veggies in and let it cook for a little longer until all the frozen veggies were cooked through. 

The seasoning packet did add a lot of flavor, but it had TONS of salt.  Next time I will just skip it.  Everyone ate this up.  Marco really liked it and ate two bowls.  I love those matzo balls, but the veggies were amazing.  Those fresh local carrots from South Mountain Veggies made the soup so vibrant.  Can't wait to eat it for lunch! :)