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. Step
Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
3. Step
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. Step
When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
