Title: SPRING VEGETABLE SOUP WITH MATZO BALLS
Categories: Soups, Appetizers, Jewish, Vegetarian
Yield: 8 servings
2 tb Safflower oil
1 lg Onion, finely chopped
2 md Celery stalks, diced
1 md Potato, peeled & diced
2 md Carrots, diced
6 c Water
2 ea Vegetable bouillon cubes
Handful of celery leaves
1 c Tomatoes, drained & chopped
1/2 ts Cumin
2 c Cauliflower, chopped
Salt & pepper
1 c Lettuce, shredded
1 c Peas, steamed
1 tb Dill, fresh, minced
2 ea Scallions, minced
Matzo balls
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.
