Spring Vegetable Soup With Matzo Balls Recipe
Servings: 8
Ingredients
- 2 Tbsp. Safflower oil
- 1 lrg Onion, finely minced
- 2 med Celery stalks, diced
- 1 med Potato, peeled & diced
- 2 med Carrots, diced
- 6 c. Water
- 2 x Vegetable bouillon cubes
- Â Â Handful of celery leaves
- 1 c. Tomatoes, liquid removed & minced
- 1/2 tsp Cumin
- 2 c. Cauliflower, minced
- Â Â Salt & pepper
- 1 c. Lettuce, shredded
- 1 c. Peas, steamed
- 1 Tbsp. Dill, fresh, chopped
- 2 x Scallions, chopped
- Â Â Matzo balls
Directions
- Heat oil in a large soup pot. Add in onion & celery & saute/fry over moderate heat till golden brown. Add in potato, carrots, water, bouillon cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat, cover & simmer for 15 min. Add in cauliflower & continue to simmer for 10 min more.
- Season to taste. Remove from heat & let soup cold. Chill overnight to develop flavour. Just before serving, heat soup & add in remaining ingredients. Simmer for 10 to 15 min. Add in more water if needed. Serve with 3 to 4 matzo balls per bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 8 servings | |
| Calories 77 | |
| Calories from Fat 33 | 43% |
| Total Fat 3.74g | 5% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 230mg | 10% |
| Potassium 324mg | 9% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.93g | 2% |
| Protein 2.33g | 4% |
