First, Prepare the matzo balls by following the box instructions. Set in the refrigerator and then prepare the broth. In a deep pot, heat the olive oil and add the chopped onion. Sauté on medium heat until onion is slightly brown. Add celery, carrot and minced garlic. Sauté for a few minutes and then add the seasonings: Hawaj soup blend, turmeric, onion, garlic, sea salt and black pepper. Add water and bring to a boil. Add the chopped parsley and reduce heat. Add the matzo balls and cook for about 30-minutes until soft. Serve the soup when the matzo balls rise to the top of the broth.