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Vegetable Soup with Matzo Balls

Good matzo balls recipe  - click here or for ones made with parsley click here

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 celery stalks, diced
  • 1 medium-sized potato, peeled and diced
  • 2 carrots, diced
  • 6 cups vegetable stock
  • Handful of celery leaves
  • 1 cup tomatoes, drained and chopped
  • 1/2 teaspoon cumin
  • 2 cups cauliflower, chopped
  • Salt and freshly ground pepper to taste
  • 1 cup lettuce, shredded
  • 1 cup peas, steamed
  • 1 tablespoon fresh dill, minced
  • 2 green onions, finely chopped
  • Matzo balls
  

Method

Heat oil in a large soup pot. Add onion and celery and saute over moderate heat until just beginning to turn golden. Stir in potato, carrots, water, stock, celery leaves, tomatoes and cumin. Bring to a boil.  When boiling, immediately reduce heat to a lightly bubbling simmer.  Cook, simmering, for 15 minutes. Add cauliflower and  simmer for 10 minutes more.Add lettuce and peas,and simmer for 5 minutes more.  When ready to serve, garnish with green onions and dill. Season to taste.

This soup develops flavor, so if you want to make ahead, refrigerate overnight and reheat. 

Serve with 3 to 4 matzo balls per bowl.

Serves: About 6

Contributor: pat ciesla

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