Roth Family Matzo Ball Soup

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!