Roth Family Matzo Ball Soup

Name: Roth Family Matzo Ball Soup
Yield: 4
Ingredients: 2 teaspoons canola oil; 2 cups medium yellow onion, diced; 1 cup celery stalk, diced; 2 teaspoons garlic, minced; 1 cup shredded carrot; 3 qt low-sodium chicken broth; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ teaspoon garlic powder; ½ teaspoon dried dill; ½ teaspoon dried chive; ½ teaspoon dried parsley; 20 matzo balls

Recipe by Rie McClenny from tasty.co

Lunch

Ingredients

4 servings

•

2 teaspoons canola oil
•

2 cups medium yellow onion, diced
•

1 cup celery stalk, diced
•

2 teaspoons garlic, minced
•

1 cup shredded carrot
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3 qt low-sodium chicken broth
•

1 teaspoon kosher salt

•

½ teaspoon ground black pepper
•

½ teaspoon garlic powder
•

½ teaspoon dried dill
•

½ teaspoon dried chive
•

½ teaspoon dried parsley
•

20 matzo balls

Instructions

In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
Ladle into bowls.
Enjoy!