Sauté onions in vegetable oil on medium heat until softened, about five minutes. Turn off heat and add all Dorot Gardens herbs. Allow to thaw and mix with onions.

Once onions have cooled, add to a medium bowl.

Mix in eggs and salt and fold in the matzo meal. Cover and refrigerate as you put together the soup.

In a large saucepan, cook vegetables with vegetable oil until softened. Add chicken broth and as it comes to simmer prepare the matzo balls. Divide herbed matzo batter into 12 equal parts and shape into balls with wet hands. Gently add to simmering broth.

Cover saucepan and simmer on low for 30 minutes.

Taste broth and season with salt and pepper before serving.