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Spring Vegetable Soup with Matzo Balls

Submitted by dyamondlite

Spring Vegetable Soup with Matzo Balls recipe

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

9 hrs

Ingredients

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 *

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

Comments

anonymous

My favorite springtime soup.

Reply

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Nutrition Facts

Serving Size 307g (10.8 oz)

Amount per Serving

Calories 81 39% of calories 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