Soup, Spring Vegetable w/Parsley Matzo Balls - pareve

Posted by : Karen Selwyn

3 tablespoons vegetable oil 
4 onions, peeled and thinly sliced 
3 cloves garlic, peeled and minced (optional) 
4 ribs celery, thinly sliced 
6 carrots, peeled and thinly sliced 
2 parsnips, peeled and thinly sliced 
3 zucchini, unpeeled and thinly sliced 
1 rutabaga, peeled and diced 
4 medium tomatoes, peeled and diced 
2 bay leaves 
2 1/2 quarts water 
Salt 
Freshly ground black pepper 
Parsley matzoh balls (optional; see recipe) 

Heat oil in large pan. Add onions and garlic; saute until soft. Add
celery, carrots, parsnips, zucchini and rutabaga; saute 10 minutes,
stirring with wooden spoon. Add tomatoes, bay leaves
and water.

Bring to a boil; reduce heat and simmer 30 minutes. Season to taste with
salt and pepper. Simmer 1 hour, or until vegetables are tender and soup
is thick. Remove and discard bay leaves before serving. 

(If adding parsley matzoh balls, bring soup to a boil; add matzoh balls
and cook according to directions in matzoh ball recipe below.) 

Yield: About 12 servings. 

PARSLEY MATZOH BALLS 

3 eggs, separated 
1/2 cup water 
1/8 teaspoon salt 
Freshly ground black pepper 
1 to 1 1/2 cups matzoh meal 
2 tablespoons finely minced fresh parsley 

Combine egg yolks, water, salt and pepper in small bowl; beat with fork.
Set aside. 

Beat egg whites in large bowl until stiff peaks form, but do not
overbeat. Combine matzoh meal and parsley. With rubber spatula, gently
fold egg yolk mixture alternately with matzoh meal mixture into egg
whites to form a light, firm dough. 

Cover dough and let rest 5 minutes. Drop mixture by tablespoons into
boiling soup (spring vegetable soup or chicken soup or any favorite
recipe). Simmer, covered, 10 minutes. Do not remove lid during this
time. 

Ladle balls into bowls filled with hot soup. 

Yield: About 10 servings.

Source: "Passover Seder Vegetarian-Style"
         Judy Zeidler
         ST. LOUIS POST DISPATCH (on-line edition), 4/2/90

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See Passover Seder Vegetarian-Style posting for complete menu.

Karen Selwyn

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