Prepare the Matzo Ball Mix as per packet instructions, then leave in the refrigerator as you prepare the rest.

In a soup pan, sauté onion and garlic (if using) for 5 - 8 minutes, until translucent and lightly brown.

Add carrots, celery and cabbage and cook for a further 5-8 minutes, until veggies are softening slightly.

Add enough chicken or veggie stock to the pot (normally 1 - 2 L).

Bring soup to a boil, then add rolled matzo ball mix (golf ball size).

Cover and simmer for about 30 minutes, until matzo balls are cooked through and still bouncy/fluffy.

Enjoy with a nice buttered bread on the side (challah or rye ideal!).