Matzo Ball and Vegetable Soup

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Matzo Ball and Vegetable Soup

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 46

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola oil

1 medium yellow onion -- chopped

2 cups leeks -- (rinsed thoroughly)

2 stalks celery -- diced

1 red bell pepper -- seeded and diced

2 cloves garlic -- minced

8 cups hot water

OR vegetable stock

4 medium carrots -- peeled and diced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 pound green beans

cut into 2-inch sections

1/4 cup chopped fresh parsley

12 cooked Matzo Balls -- approximately

***MATZO BALLS***

3 large eggs

3 tablespoons canola oil

3/4 cup matzo meal

1 teaspoon salt -- optional

3 tablespoons water

 

Makes 6 servings.

 

Heat the oil in a large saucepan or soup pot over medium heat. Add the

onion. leeks, celery, bell pepper, and garlic and cook, stirring, for 5 to

7 minutes. Stir in the water or stock, carrots, salt, and pepper; and

bring to a boil. Cook over medium-low heat for 20 minutes, stirring

occasionally.

 

Add the green beans and parsley and cook for 5 minutes more over low

heat. Remove from the heat and cool to room temperature. Refrigerate for

4 hours or overnight.

 

Prepare the Matzo Balls: In a mixing bowl, beat the eggs. Add the oil and

beat again. Fold in the matzo meal and salt if desired. Blend in the

water. Cover the dough and refrigerate for about 15 minutes.

 

In a large saucepan or Dutch oven, bring about 2 quarts of water to a

boil. Remove the matzo dough from the refrigerator. With moist hands,

form the dough into small balls about the size of golf balls, and drop into

the boiling water. Cover the pan and simmer over medium-low heat for about

30 minutes, stirring occasionally. Drain the liquid (or remove Matzo Balls

from cooking liquid with a slotted spoon) and serve immediately or let cool

to room temperature; transfer the Matzo Balls to a food storage container

and refrigerate until ready to serve with the soup. Makes about 12 Matzo

Balls.

 

When ready to serve, pour the soup into a saucepan or soup pot and bring to

a simmer. Add the cooked matzo balls and cook for 10 to 15 minutes over

low heat. To serve, place a matzo ball in each soup bowl and ladle the

soup over the top.

 

Per Serving: 172 calories, 5 g protein, 9 g fat, 21 g carbohydrates; 41 mg

cholesterol, 409 mg sodium, 5 g fiber.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

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