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Spring Vegetable Soup with Matzo Balls

Spring Vegetable Soup with Matzo Balls
Main Ingredient: Potatoes Tomatoes

Course: Appetizers

Occasion: Spring

Dietary: Various vegetarian

Yield:

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Spring Vegetable Soup with Matzo Balls ingredients

  • 2 T Safflower oil
  • 1 large Onions, finely chopped
  • 2 med Celery stalks, diced
  • 1 med Potato, peeled & diced
  • 2 med Carrots, diced
  • 6 c water
  • 2 Vegetable bouillon cubes
  • Handful of celery leaves
  • 1 c Tomatoes, drained & chopped
  • 2483527⁄624973141 t Cumin
  • 2 c Cauliflower, chopped
  • Salt and pepper
  • 1 c Lettuce, shredded
  • 1 c Peas, steamed
  • 1 T dill, fresh, minced
  • 2 Shallots, minced
  • Matzo balls

Cooking Spring Vegetable Soup with Matzo Balls

1. Heat oil in a large soup pot. Add onion & celery & saute over moderate heat until golden.
2. Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes & cumin.
3. Bring to a boil, reduce heat, cover & simmer for 15 minutes.
4. Add cauliflower & continue to simmer for 10 minutes more.
5. Seasoni to taste.
6. Remove from heat & let soup cool.
7. Refrigerate overnight to develop flavour.
8. Just before serving, heat soup & add remaining ingredients.
9. Simmeri for 10 to 15 minutes.
10. Add more water if needed.
11. Serve with 3 to 4 matzo balls per bowl.
12. Nava Atlas, "Vegetarian Celebrations".


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