Search
by Ingredient

Spring Vegetable Soup with Matzo Balls

StarStarStarHalf starEmpty star

Submitted by dyamondlite

Spring Vegetable Soup with Matzo Balls recipe

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

9 hrs

Ingredients

2 3E+1
TABLESPOONS ML SAFFLOWER OIL
1 1
LARGE LARGE ONIONS
finely chopped
2 2
MEDIUM MEDIUM CELERY STALKS
diced *
1 1
MEDIUM MEDIUM POTATOES
peeled, diced
2 2
MEDIUM MEDIUM CARROTS
diced
6 1.4
CUPS L WATER
2 2
EACH EACH VEGETABLE STOCK CUBES *
1 1
HANDFUL HANDFUL CELERY LEAVES *
1 237
CUP ML TOMATOES
drained, chopped
½ 2.5
TEASPOON ML CUMIN
2 473
CUPS ML CAULIFLOWER FLORETS
chopped
1 237
CUP ML LETTUCE
shredded
1 237
CUP ML GREEN PEAS
steamed
1 15
TABLESPOON ML DILL WEED
fresh, minced
2 2
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

My favorite springtime soup.

 

 

Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 81 39% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 4g
Vitamin A 61% Vitamin C 34%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Email this recipe