Spring Vegetable Soup with Matzo Balls

Spring Vegetable Soup with Matzo Balls Recipe - Vegetarian Food from Israel

Region / culture: Israel | Servings: 4 |

Vegetarian diet

Introduction

Spring Vegetable Soup with Matzo Balls is a delicious and comforting dish that is perfect for the spring season. This soup is packed with fresh vegetables and flavorful matzo balls, making it a hearty and satisfying meal.

History

This recipe is a modern twist on traditional matzo ball soup, which is a classic Jewish dish that is often served during Passover. Matzo balls are made from matzo meal, eggs, and oil, and are typically served in a flavorful broth with vegetables. This spring version of the soup incorporates seasonal vegetables like cauliflower, cabbage, and tomatoes.

Ingredients

1 tbsp canola oil plus 1 tbsp vegetable broth
1 large onion, finely chopped
2 medium celery stalks, diced
1 medium potato, peeled and diced
2 medium carrots, diced
6 cups vegetable broth
a handful of celery leaves
1 cup chopped tomatoes OR 1 can diced tomatoes
0.5 tsp cumin
2 cups chopped cauliflower
salt and pepper to taste
1 cup shredded cabbage
1 tsp dried basil
2 scallions, minced or sliced
matzo balls

How to prepare

Heat oil in a large soup pot.
Add onion and celery and sauté over medium heat until golden.
Add potato, carrots, vegetable broth, celery leaves, tomatoes, and cumin.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until vegetables are nearly tender.
Add the cauliflower and continue to simmer for 10 minutes more or until crisp-tender.
Season with salt and pepper to taste.
Remove from heat and allow the soup to stand off the heat for 2 hours or longer to develop flavor.
Just before serving, heat the soup and add cabbage, basil, and scallions.
Simmer for 10 to 15 minutes.
Add more water if needed and adjust seasonings.
Serve with 3 to 4 matzo balls per bowl.

Variations

Add other seasonal vegetables like asparagus, peas, or spinach for a different twist on the soup.
Use chicken or beef broth instead of vegetable broth for a richer flavor.
Add cooked chicken or tofu for extra protein.

Cooking Tips & Tricks

Be sure to sauté the onions and celery until they are golden to develop a rich flavor base for the soup.

- Allowing the soup to stand off the heat for a few hours will help the flavors to develop and meld together.

- Adjust the seasonings to taste before serving, adding more salt, pepper, or herbs as needed.

- Serve the soup with freshly made matzo balls for the best flavor and texture.

Serving Suggestions

Serve the soup with a side of crusty bread or a fresh green salad for a complete meal. Garnish with fresh herbs or a dollop of sour cream for added flavor.

Cooking Techniques

Sautéing the onions and celery before adding the broth helps to develop the flavor of the soup.

- Simmering the soup for a longer period of time allows the flavors to meld together and intensify.

Ingredient Substitutions

Use chicken or beef broth instead of vegetable broth for a different flavor profile.

- Substitute other vegetables based on personal preference or what is in season.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

- The matzo balls can be made ahead of time and stored in the refrigerator. Reheat in the soup before serving.

Presentation Ideas

Serve the soup in individual bowls with a garnish of fresh herbs or a drizzle of olive oil. - Arrange the matzo balls on top of the soup for a visually appealing presentation.

Pairing Recommendations

Serve the soup with a crisp white wine or a light beer for a refreshing pairing.

- Pair with a side of roasted vegetables or a quinoa salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stove over low heat until warmed through. Add more water if needed to thin out the soup.

Nutrition Information

Calories per serving

150

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 6g

- Sugars: 9g

Fats

- Total Fat: 2g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 80%

- Vitamin C: 60%

- Calcium: 6%

- Iron: 8%

Alergens

Contains eggs and wheat (matzo balls)

Summary

This Spring Vegetable Soup with Matzo Balls is a nutritious and balanced meal that is rich in vitamins and minerals. It is low in fat and calories, making it a healthy option for a light and satisfying meal.

Summary

Spring Vegetable Soup with Matzo Balls is a delicious and nutritious dish that is perfect for the spring season. Packed with fresh vegetables and flavorful matzo balls, this soup is a comforting and satisfying meal that is sure to please. Enjoy it as a light lunch or dinner, and savor the flavors of the season in every bite.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a bright and sunny day, just like today, when my dear friend Sarah invited me over for lunch. As soon as I entered her cozy kitchen, a delicious aroma filled the air, and I knew I was in for a treat.

Sarah, with a big smile on her face, handed me a bowl of her famous Spring Vegetable Soup with Matzo Balls. I took my first spoonful and was instantly transported to a culinary paradise. The flavors were fresh and vibrant, the matzo balls light and fluffy, and the broth was rich and comforting. I knew I had to learn how to make this dish.

Sarah, seeing the excitement in my eyes, chuckled and said, "Oh, this old thing? It's just a family recipe passed down from generation to generation. Would you like me to teach you how to make it?"

I jumped at the opportunity and spent the rest of the afternoon in Sarah's kitchen, learning the secrets behind her Spring Vegetable Soup with Matzo Balls. She showed me how to make the perfect matzo balls – light and airy, yet firm enough to hold their shape in the broth. She also taught me the importance of using fresh, seasonal vegetables to create a soup that was not only delicious but also nutritious.

As I left Sarah's house that day, a new passion was ignited within me. I couldn't wait to recreate her Spring Vegetable Soup with Matzo Balls in my own kitchen and share it with my family and friends.

Over the years, I have made this soup countless times, each batch more delicious than the last. I have tweaked the recipe here and there, adding my own personal touch to make it truly my own. But the essence of Sarah's original recipe remains, and every time I take a sip of that flavorful broth or bite into a perfectly cooked matzo ball, I am reminded of the wonderful day I spent in her kitchen.

The key to this dish is in the simplicity of the ingredients and the love and care put into its preparation. The vegetables – carrots, celery, peas, and leeks – are all chopped with precision and simmered slowly in a flavorful broth until they are tender and bursting with flavor. The matzo balls, made from matzo meal, eggs, and schmaltz (rendered chicken fat), are rolled into perfect spheres and gently dropped into the simmering soup to cook until they are light and fluffy.

One of the most important steps in making this soup is the seasoning. A delicate balance of salt, pepper, and fresh herbs – dill, parsley, and chives – is added to the broth to enhance the natural flavors of the vegetables and matzo balls. The result is a soup that is both comforting and invigorating, perfect for a spring day or any time of year.

As I stand in my own kitchen now, preparing a pot of Spring Vegetable Soup with Matzo Balls for my family, I can't help but feel grateful for the gift of this recipe. It has brought me joy and comfort through the years, and I am proud to pass it on to the next generation.

So, if you ever find yourself in need of a delicious and heartwarming soup, look no further than my Spring Vegetable Soup with Matzo Balls. I promise that with each spoonful, you will taste not just the flavors of the ingredients but also the love and tradition that have been passed down through the generations. Enjoy!