Learn how to make Mike's grandparents' warm and fuzzy matzo ball soup recipe
Ingredients
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
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!
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/roth-family-matzo-ball-soup/