We traditionally serve this soup during the Passover Seder, but I've been known to bring it out time and again for comfort, relief from colds, and requests. It is truly yummy!
Vegetable Soup with Matzoh Balls
3 tablespoons butter
2 large onions, chopped
2 carrots, peeled and chopped
3 leeks, cleaned and chopped, white part only
1/2 cup celery, chopped
1 small turnip, peeled and chopped
1 small rutabaga, peeled and chopped
1 small green cabbage, shredded
11 cups chicken broth (homemade is best but store bought works well too)
3 peppercorns
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper to taste
2 tomatoes, seeded and chopped
Directions
Melt butter in large soup pot. Add vegetables and saute, stirring for about 15 minutes or until soft. Add broth, peppercorns, thyme and basil.
Cover and bring to a boil, reduce heat and simmer for about 2 hours, stirring occasionally. Strain, reserving vegetables. Add as many vegetables to broth as desired.
May be refrigerated up to 5 days. May be frozen.
Before serving, season to taste. Add chopped tomatoes and matzoh balls.
Serves 8 to 10
Matzoh Balls
4 large eggs
3 tablespoons canola oil
1 cup matzoh meal
1/3 cup chicken broth
1/4 cup finely ground almonds
1 teaspoon salt
2 tablespoons finely chopped parsley
1/2 teaspoon powdered ginger
In a medium bowl, beat the eggs and oil together. Add the broth, almonds, salt, parsley and ginger. Stir well. Refrigerate for at least 1 hour.
With wet hands, form into 1 1/2 inch balls.
In a dutch oven, bring 4 quarts of salted water to boil. Reduce to a simmer and drop into liquid. Cover the pot and cook at a low simmer for 20 minutes. Do not lift the lid while cooking or the matzoh balls will boil instead of steam and will become touch.
Drain and add to soup.
May be refrigerated in soup to cover or frozen in soup to cover.
Makes about 28 matzoh balls.
Recipe adapted from Manischewitz and Marlene Sorosky.
