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Roth Family Matzo Ball Soup

by Rie McClenny and Codii Lopez

Ingredients

for 4 servings

  • 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

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Preparation

  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!
 

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