Spring Vegetable Soup with Matzo Balls
Spring Vegetable Soup with Matzo Balls recipe
Yield
8 servingsPrep
20 minCook
40 minReady
9 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
safflower oil
|
|
| 1 | large |
onions
finely chopped |
|
| 2 | medium |
celery stalks
diced |
*
|
| 1 | medium |
potatoes
peeled, diced |
|
| 2 | medium |
carrots
diced |
|
| 6 | cups |
water
|
|
| 2 | each |
vegetable stock cubes
|
*
|
| 1 | handful |
celery leaves
|
* |
| 1 | cup |
tomatoes
drained, chopped |
|
| ½ | teaspoon |
cumin
|
|
| 2 | cups |
cauliflower florets
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | cup |
lettuce
shredded |
|
| 1 | cup |
green peas
steamed |
|
| 1 | tablespoon |
dill weed
fresh, minced |
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 1 | x |
matzo crackers
balls |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
safflower oil
|
|
| 1 | large |
onions
finely chopped |
|
| 2 | medium |
celery stalks
diced |
*
|
| 1 | medium |
potatoes
peeled, diced |
|
| 2 | medium |
carrots
diced |
|
| 1.4 | l |
water
|
|
| 2 | each |
vegetable stock cubes
|
*
|
| 1 | handful |
celery leaves
|
* |
| 237 | ml |
tomatoes
drained, chopped |
|
| 2.5 | ml |
cumin
|
|
| 473 | ml |
cauliflower florets
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
lettuce
shredded |
|
| 237 | ml |
green peas
steamed |
|
| 15 | ml |
dill weed
fresh, minced |
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 1 | x |
matzo crackers
balls |
*
|
Directions
Heat oil in a large soup pot.
Add onion and celery and sauté over moderate heat until golden.
Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes and cumin.
Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Add cauliflower and continue to simmer for 10 minutes more.
Season to taste.
Remove from heat and let soup cool.
Refrigerate overnight to develop flavour.
Just before serving, heat soup and add remaining ingredients.
Simmer for 10 to 15 minutes. Add more water if needed.
Serve with 3 to 4 matzo balls per bowl.
