Spring Vegetable Soup With Matzo Balls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Appetizers, Jewish, Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | T | Safflower oil |
| 1 | Onion, finely chopped | |
| 2 | Celery stalks, diced | |
| 1 | Potato, peeled & diced | |
| 2 | Carrots, diced | |
| 6 | c | Water |
| 2 | Vegetable bouillon cubes | |
| Handful of celery leaves | ||
| 1 | c | Tomatoes, drained & chopped |
| 1/2 | t | Cumin |
| 2 | c | Cauliflower, chopped |
| Salt & pepper | ||
| 1 | c | Lettuce, shredded |
| 1 | c | Peas, steamed |
| 1 | T | Dill, fresh minced |
| 2 | Scallions, minced | |
| Matzo balls |
INSTRUCTIONS
Heat oil in a large soup pot. Add onion & celery & saute over moderate heat until golden. Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add cauliflower & continue to simmer for 10 minutes more. Season to taste. Remove from heat & let soup cool. Refrigerate overnight to develop flavour. Just before serving, heat soup & add remaining ingredients. Simmer for 10 to 15 minutes. Add more water if needed. Serve with 3 to 4 matzo balls per bowl. Nava Atlas, "Vegetarian Celebrations"
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 0mg
Sodium: 89mg
Potassium: 402.1mg
Carbohydrates: 28g
Fiber: 3.7g
Sugar: 4g
Protein: 4.5g