ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
87% would make again

Roth Family Matzo Ball Soup

Tasty Team
June 10, 2019
Roth Family Matzo Ball Soup


for 4 servings

  • 2 teaspoons canola oil
  • 2 cups medium yellow onion (300 g), diced
  • 1 cup celery stalk (225 g), diced
  • 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!
Roth Family Matzo Ball Soup