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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: SPRING VEGETABLE SOUP WITH MATZO BALLS

  3. Categories: Soups, Appetizers, Jewish, Vegetarian

  4. Yield: 8 servings

  5. 2 tb Safflower oil

  6. 1 lg Onion, finely chopped

  7. 2 md Celery stalks, diced

  8. 1 md Potato, peeled & diced

  9. 2 md Carrots, diced

  10. 6 c Water

  11. 2 ea Vegetable bouillon cubes

  12. Handful of celery leaves

  13. 1 c Tomatoes, drained & chopped

  14. 1/2 ts Cumin

  15. 2 c Cauliflower, chopped

  16. Salt & pepper

  17. 1 c Lettuce, shredded

  18. 1 c Peas, steamed

  19. 1 tb Dill, fresh, minced

  20. 2 ea Scallions, minced

  21. Matzo balls

  22. Heat oil in a large soup pot. Add onion & celery &

  23. saute over moderate heat until golden. Add potato,

  24. carrots, water, bouillon cubes, celery leaves,

  25. tomatoes & cumin. Bring to a boil, reduce heat, cover

  26. & simmer for 15 minutes. Add cauliflower & continue

  27. to simmer for 10 minutes more. Season to taste.

  28. Remove from heat & let soup cool. Refrigerate

  29. overnight to develop flavour. Just before serving,

  30. heat soup & add remaining ingredients. Simmer for 10

  31. 15 minutes. Add more water if needed. Serve with

  32. to 4 matzo balls per bowl.

  33. Nava Atlas, "Vegetarian Celebrations" --

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