Carrot Tzimmes with Matzo Ball Dumplings

When I was a child my mother bought Mrs. Adler’s Carrot Tzimmes in jars. As an adult I couldn’t find it in the supermarket so I decided to create a recipe for this sweet carrot dish. The following recipe is easy to make and recreates my childhood memories to a tee. I hope you enjoy this all year long not just for Rosh Hashanah-the carrots and honey make them perfect for this holiday.


  • 1 pound steamed, sliced carrots (substitute 1 pound drained canned carrots)
  • 1/3 cup chicken stock, or vegetable stock to make it Pareve
  • 1/3 cup orange juice
  • ¼ teaspoon ginger
  • 1/3 cup honey
  • 1 Tablespoon pareve margarine
  • 1 1/2 teaspoons potato starch dissolved in 3 Tablespoons water
  • 12 miniature matzo balls or 3 regular sized matzo balls quartered

Preparation Instructions

  1. Make matzo ball mixture according to your favorite recipe. Use part of the mixture to make your miniature balls by shaping 1 scant teaspoon of dough into a ball in your oiled hands and adding it to the boiling water. Reserve matzo balls for later.
  2. Place sliced, cooked carrots, stock, orange juice, ginger and honey in a saucepan and heat to boiling.
  3. Reduce heat and add margarine.
  4. Give potato starch mixture a stir to recombine and then add to the carrots. Stir constantly until mixture thickens.
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  1. I prepared the carrot tzimmes with matzo ball dumplings for Rosh Hashanah multi-generational dinner and it was absolutely yummy!!!! My daughter, who typically never eats cooked carrots, really enjoyed them and was disappointed that there weren’t any leftovers for her to take home. I was drawn to the recipe initially because I remembered my bubby’s tzimmes always had matzo balls in it. It was so simple to cook — I did add another pound of carrots after making the initial recipe and am glad that I did!

  2. I’m glad that we could re-create a memory and pass it down to the next generation!

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