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Spring Vegetable Soup with Matzo Balls




Source of Recipe


Unknown


Recipe Introduction


Matzo ball soup is served at many Jewish festivities, hut never more appropriately than at Passover. Most often, the soup is the classic Jewish chicken soup, but here we substitute a light soup chock-full of spring vegetables.



List of Ingredients




Spring Vegetable Soup with Matzo Balls


2 tablespoons safflower oil
1 large onion, finely chopped
2 medium celery stalks, finely diced
1 medium potato, peeled and finely diced
2 medium carrots, finely diced
6 cups water
2 vegetable bouillon cubes
handful of celery leaves
1 cup tomatoes, finely chopped
½ teaspoon ground cumin
2 cups finely chopped cauliflower
salt and freshly ground black pepper to taste
1 cup firmly packed, finely shredded lettuce
1 tablespoon minced fresh dill, or more, to taste
2 scallions, minced


matzo balls (Ruth's Eggless Kneidlach)

4 medium potatoes
4 cups or 1 quart water
1 1/4 cups matzo meal
pepper to taste


Recipe




Heat the oil in a large soup pot. Add the onion and celery and sauté over moderate heat until golden. Add the potato, carrots, water, bouillon cubes, celery leaves, tomatoes, nod cumin.

Bring to a boil, then lower the heat, cover, and simmer for 15 minutes, or until the vegetables are nearly tender. Add the cauliflower and continue to simmer for 10 minutes more, or until it is crisp-tender. Season to taste with salt and pepper and emote from the heat. Let the soup cool, then refrigerate overnight to allow
time for it to develop flavor. Just before serving, heat the soup through. Add the remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem
crowded, then adjust the seasonings.

For the Matzo Balls:

Ruth's Eggless Kneidlach

Boil potatoes in water in a large pot for 20 minutes until tender. Drain potatoes and mash them in a bowl. Add matzo meal and pepper. Knead dough until firm and smooth.

Fill a large pot 3/4 full with water. Bring to boil. Form smooth 2 1/2" balls out of the mixture. Drop balls into boiling water. Cook for 20 minutes in covered pot. Do not overcook!! Carefully remove from water and serve kneidlach in hot vegetable broth.


Makes 8 to 10 servings