Ingredients
2tspcanola oil
2cupsmedium yellow onion,diced
1cupcelery stalk,diced
2tspgarlic,minced
1cupcarrot,shredded
3qtchicken broth
1tspkosher salt
½tspground black pepper
½tspgarlic powder
½tspdill,dried
½tspchive,dried
½tspparsley,dried
20matzo balls
Preparation
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.
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.
Ladle into bowls.
Enjoy!
