RCI-SP.003.0651.001
Spring Vegetable Soup with Matzo Balls
Spring Vegetable Soup with Matzo Balls from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- onion1 largefinely chopped
- med celery stalks2 unitdiced
- med potato1 unitpeeled and diced
- med carrots2 unitdiced
- 6 cups
- each vegetable bouillon cubes2 unit
- handful of celery leaves1 unit
- tomatoes1 cupdrained and chopped
- ½ tsp
- cauliflower2 cupschopped
- 1 unit
- lettuce1 cupshredded
- peas1 cupsteamed
- dill1 tbspfresh, minced
- scallions2 unitminced
- matzo balls1 unit
Method
1
Heat safflower oil in a large pot over medium heat, then add finely chopped onion, diced celery, and diced carrot, stirring occasionally until softened, about 5 minutes.
2
Add diced potato to the pot and stir to combine with the vegetables.
3
Pour in 6 cups of water and add the vegetable bouillon cubes, stirring until the cubes dissolve completely.
4
Bring the broth to a boil, then reduce heat to medium-low and add celery leaves, drained tomatoes, and cumin.
2 minutes
5
Simmer for 10 minutes to allow flavors to develop, then add the chopped cauliflower.
6
Continue simmering for another 8 minutes until the cauliflower is tender.
8 minutes
7
Stir in the steamed peas and shredded lettuce, cooking for 2 minutes until the lettuce wilts slightly.
8
Season the soup with salt and pepper to taste, adjusting as needed.
9
Gently add the matzo balls to the simmering soup, ensuring they are fully submerged in the broth.
10
Simmer for 3-4 minutes to heat the matzo balls through without breaking them apart.
3 minutes
11
Ladle the soup into bowls and garnish with fresh minced dill and minced scallions before serving.