Roth Family Matzo Ball Soup
Recipe type: Main dish
Cuisine: American
Learn how to make Mike's grandparents' warm and fuzzy matzo ball soup recipe
  • 2 teaspoons canola oil
  • 2 cups medium yellow onion, diced (300 g)
  • 1 cup celery stalk, diced (225 g)
  • 2 teaspoons garlic, minced
  • 1 cup shredded carrot (110 g)
  • 3 qt low-sodium chicken broth (3 L)
  • 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
  1. 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.
  2. Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
  3. 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.
  4. When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
  5. Ladle into bowls.
  6. Enjoy!
Recipe by Cooking TV Recipes at