Spring vegetable soup with matzo balls

Yield: 8 servings

Measure Ingredient
2 tablespoons Safflower oil
1 large Onion, finely chopped
2 mediums Celery stalks, diced
1 medium Potato, peeled & diced
2 mediums Carrots, diced
6 cups Water
2 eaches Vegetable bouillon cubes
\N \N Handful of celery leaves
1 cup Tomatoes, drained & chopped
½ teaspoon Cumin
2 cups Cauliflower, chopped
\N \N Salt & pepper
1 cup Lettuce, shredded
1 cup Peas, steamed
1 tablespoon Dill, fresh, minced
2 eaches Scallions, minced
\N \N Matzo balls

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" Submitted By MARK SATTERLY On 04-05-95

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