Passover: Spring Vegetable Soup With Matzo Balls

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* Exported from MasterCook *

 

Spring Vegetable Soup With Matzo Balls

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 56

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola oil

1 large onion -- finely chopped

2 medium celery stalks -- finely diced

1 medium potato -- peeled

and finely diced

2 medium carrots -- finely diced

2 vegetable bouillon cubes

1 handful celery leaves

1 cup canned diced tomatoes

1/2 teaspoon ground cumin

2 cups finely chopped cauliflower

salt and freshly ground black pepper -- to taste

1 cup firmly packed finely shredded lettuce

1 cup steamed fresh or thawed frozen green peas

1 tablespoon minced fresh dill -- or more, to taste

2 scallions -- minced

matzo balls -- (see Note)

 

8 to 10 servings

 

Matzo ball soup is served at many Jewish festivities, but never more

appropriately than at Passover. Most often, the soup is the classic Jewish

chicken soup, but here we substitute a light soup chock-full of spring

vegetables.

 

Heat the oil in a large soup pot. Add the onion and celery and saute over

moderate heat until golden. Add the potato, carrots, bouillon cubes,

celery leaves, tomatoes, and cumin. Cover with 6 cups of water and bring

to a boil. Simmer gently over medium heat, covered, for 15 minutes, or

until the vegetables are nearly tender. Add the cauliflower and continue

to simmer for 10 minutes more, or until it is crisp-tender. Season to

taste with salt and pepper and remove from the heat. Let the soup cool,

then refrigerate overnight to allow time for it to develop flavor. Just

before serving, heat the soup through. Add the remaining ingredients and

simmer over very low heat for 10 to 15 minutes. Add more water if the

vegetables seem crowded, then adjust the seasonings.

 

Note: For the matzo balls, you will need a box of Passover matzo ball mix

on which you'll find a standard recipe for matzo balls. Increase the

recipe so that there will be 3 or 4 matzo balls for each serving of

soup. If you'd like, substitute an extra egg white for 1 or 2 of the egg

yolks called for in the recipe. Vegans, substitute a sprinkling of matzo

farfel (coarse crumbs made of matzo flour, available in boxes from the

supermarket), since matzo balls are made with eggs.

 

Per serving with 3 matzo balls: Calories: 211, Carbohydrate: 28g, Total

fat: 6g, Cholesterol: 142g, Protein: 10g, Sodium: 91 mg

 

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