Spring Vegetable Soup With Matzo Balls Recipe

Step 1

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"

Things You'll Need

  • 2tb Safflower oil
  • 1lg Onion, finely chopped
  • 2md Celery stalks, diced
  • 1md Potato, peeled & diced
  • 2md Carrots, diced
  • 6c Water
  • 2ea Vegetable bouillon cubes
  • Handful of celery leaves
  • 1c Tomatoes, drained & chopped
  • 1/2ts Cumin
  • 2c Cauliflower, chopped
  • Salt & pepper
  • 1c Lettuce, shredded
  • 1c Peas, steamed
  • 1tb Dill, fresh, minced
  • 2ea Scallions, minced
  • Matzo balls

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