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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Spring Vegetable Soup with Matzo Balls

Source: Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas.

Light soup with a variety of spring vegetables, topped off with matzo balls.

Rating:
Prep Time:	9 hours
Cook Time:	1 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	148.9

Total Carbs	21.3 g

Dietary Fiber	3.3 g

Sugars	4.6 g

Total Fat	4.9 g

Saturated Fat	0.8 g

Unsaturated Fat	1.3 g

Potassium	191.5 mg

Protein	4.9 g

Sodium	66.2 mg

Dietary Exchanges 4.9 Fat, 1.1 Vegetables, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 tbsp canola oil 1.0
1 each large onion 2.0
2 each Celery, stalk, medium, 7.5" - 8" long, fresh 1.0
1 each medium russet potato 2.0
2 each medium carrots 2.0
2 each low sodium bouillon cube 1.0
1 cup canned unsalted diced tomatoes 0.5
0 1/2 tsp ground cumin 2.0
2 cup fresh cauliflower 1.0
1 pinch salt and pepper 1.0
1 cup Lettuce, iceberg, fresh, shredded 1.0
1 cup Peas, green, sweet, frozen 1.0
1 tbsp fresh dill weed 2.0
2 oz Onion, scallions, tops & bulb, fresh, small, 3" long 24.0
24 each Matzoh Balls

Directions

Heat oil in a large soup pot. Add onion and celery and saute over moderate heat until golden.
Add potato, carrots, bouillon cubes, celery leaves, tomatoes, and cumin. Cover with 6 cups of water and bring to a boil.
Lower heat and simmer gently over medium heat, covered, for 15 minutes or until the vegetables are nearly tender.
Add the cauliflower and continue to simmer for 10 minutes more, or until it is crisp-tender. Season to taste with salt and pepper and remove from heat.
Let the soup cool, then refrigerate overnight, to allow time for it to develop flavor.
Just before serving, heat the soup through. Add remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem crowded, then adjust seasonings. Yield: 8 Servings.
Note: For matzo balls, you will need a box of Passover matzo ball mix on which you'll find a standard recipe for matzo balls. Increase the recipe so that there will be 3 or 4 matzo balls for each serving of soup. If you'd like, substitute an extra egg white for 1 or 2 of the egg yolks called for in the recipe.