soup Recipes -Spring Vegetable Soup with Matzo balls

Recipe from inmamaskitchen.com

submit your recipes, click here

Spring Vegetable Soup with Matzo Balls - A Kosher Recipe

2 tablespoons safflower oil
1 large onion, finely chopped
2 medium celery stalks, diced
1 medium potato, peeled & diced
2 medium carrots, diced
6 cups vegetable stock
Handful of celery leaves
1 cup tomatoes, drained & chopped
1/2 teaspoon cumin
2 cups cauliflower, chopped
Salt and freshly milled pepper to taste
1 cup lettuce, shredded
1 cup peas, steamed
1 tablespoon fresh dill, minced
2 scallions, minced Prepared matzo balls

Method

Heat oil in a large soup pot. Add onion; celery and saute over moderate heat until golden and soft, but not brown. Add potato, carrots, vegetable stock, celery leaves, tomatoes and cumin.

Bring to a boil. When boiling immediately reduce heat. Cover and cook, simmering, for 15 minutes. Add cauliflower and continue to simmer for 10 minutes more. Season to taste.

You can serve this right away, but it is best to develop the flavor by refrigerating overnight.

Just before serving, heat soup and add remaining ingredients. Simmer for 10 to 15 minutes. Add more water if needed. Serve with 3 to 4 matzo balls per bowl.

Contributor: pat ciesla

more soup recipes jewish recipes passover recipes

top of page