For soup:
4 cups chicken stock
8 cups water
3 parsley stems
1 bay leaf

2 tablespoons olive oil
2 cups old fashioned rolled oats
6 tablespoons butter
1/3 cup brown sugar
1-2 tablespoons cup honey
½ cup pecans
½ cup cranberries
½ cup walnuts
¼ cup grated coconut
1 tablespoon ginger

For matzo balls:
1 cup Matzo Meal
4 eggs
2 tablespoons olive oil
2 teaspoons salt
3 tablespoon parsley, stems reserved, chopped
2 tablespoon chopped thyme

1 carrot, cut into ¼ inch rounds

1. Simmer chicken stock, water, parsley stems, and bay leaf in a large pot over medium heat.
2. Meanwhile in a large bowl, mix the matzo meal, eggs, olive oil, salt, parsley, and thyme. (Add a few tablespoons of stock to mix if it’s looking too dry.) Place into the refrigerator for 15 minutes.
3. Pull out the matzo mix out the fridge and shape into 4 balls. Carefully place the balls into simmering stock.
4. Add carrot rounds to soup and cook until tender and matzo balls are puffy, about 20-30 minutes.

1. In a wide pan over low heat, add olive oil and rolled oats. Lightly toast. Removes from pan and set aside in separate baking dish.
2. Then, melt butter, brown sugar, and honey over low heat.
3. When mixture begins to bubble, add pecans, cranberries, walnuts, coconut, and ginger. Next, add in toasted oats.
4. Spread mixture on a baking sheet lined with tinfoil and allow to cool.

For the tomato sauce:
2 tablespoons olive oil
Salt and pepper
1/2 medium onion, finely chopped
3 garlic cloves, smashed
1 small stalk of celery, chopped
1 small carrot, finely chopped
1 28 oz. can crushed or chopped tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 tablespoon tomato paste
¼ cup basil, chopped
2 tablespoons fresh parsley, chopped

For croutons:
1 baguette
2-3 tablespoons olive oil
Salt and pepper
Pinch of garlic salt
½ teaspoon fresh parsley
½ teaspoon fresh oregano

Salt and freshly ground black pepper to taste

1. Preheat oven to 350F.
2. Heat olive oil in a large wide skillet on medium heat. Add a pinch of salt and pepper. Then add chopped onion, garlic, celery, and carrot.
3. To this mixture, add crushed tomatoes, tomato paste, basil, and parsley. Reduce heat to low, cover, and cook for 5-10 minutes, stirring occasionally.
4. While sauce is simmering, tear baguette into small pieces and place in bowl. Combine with olive oil and remaining ingredients.
5. Place in oven on lined baking sheet at 350F for about 15-20 minutes, or until golden brown.