Spring vegetable soup with matzo balls
8 servings
Ingredients
| Quantity | 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 |
| Handful of celery leaves | ||
| 1 | cup | Tomatoes, drained & chopped |
| ½ | teaspoon | Cumin |
| 2 | cups | Cauliflower, chopped |
| Salt & pepper | ||
| 1 | cup | Lettuce, shredded |
| 1 | cup | Peas, steamed |
| 1 | tablespoon | Dill, fresh, minced |
| 2 | eaches | Scallions, minced |
| Matzo balls | ||
Directions
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