PASSOVER--Garden Vegetable Soup with Little Matzo Balls

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* Exported from MasterCook *

 

Garden Vegetable Soup with Little Matzo Balls

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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3 medium potatoes -- peeled and diced

1 zucchini squash -- washed and diced

2 carrots -- washed, scrubbed & diced

2 parsnips -- washed, peeled & diced

1 onion -- peeled and diced

2 stalks celery -- washed and thinly sliced

3 tablespoons soy margarine

salt and pepper to taste

6 cups water or vegetable broth

chopped dill -- optional

 

Over medium heat place the margarine in a pot. When melted add the diced

vegetables. Sauté the vegetables for 4 minutes. Add the water or the vegetable

broth, salt and pepper. Cover and bring to a boil. Reduce heat to a medium low

and cook until vegetables are soft. Adjust salt and pepper if necessary. Add the

chopped dill and serve with the matzo balls.

 

For a creamy soup, you can blend the soup in a blender after cooking. Do that in

batches so you won't burn yourself.

 

Source:

" http://www.culinarychef.com "

 

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Per Serving (excluding unknown items): 58 Calories; 6g Fat (87.0% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg

Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0