Spring Vegetable Soup with Scallion and Dill-Flecked Matzo B

Spring Vegetable Soup with Scallion and Dill-Flecked Matzo Balls

(makes 8 servings)

Matzo Balls
3 tablespoons (38 g) unsalted pareve kosher-for-Passover margarine
3 scallions, white part and 2 inches (5 cm) green, finely chopped
2 large eggs
1 tablespoon (15 ml) 99% fat free, no-salt-added canned chicken broth
1/2 teaspoon (2.5 ml) kosher salt
1/4 teaspoon (1.25 ml) freshly ground pepper
1/2 cup (70 g) unsalted matzo meal
1 tablespoon (15 ml) minced fresh dill
Vegetable Soup
canola oil cooking spray
3 medium carrots, diced
2 cups (240 g) small broccoli florets
2 small zucchini, diced
2 small yellow crookneck squash, diced
8 ounces (240 g) shiitake mushrooms, stems removed, caps sliced
1 small red onion, diced
2 large cloves garlic, minced
6 cups (1.4 l) 99% fat free, no-salt-added canned chicken broth
1 28-ounce (840 g) no-salt-added canned diced tomatoes
4 ounces (120 g) sugar snap peas, trimmed
2 tablespoons (30 ml) chopped fresh dill

  1. For the matzo balls; melt margarine in a heavy small skillet over medium heat. Add scallions and sauté until tender, about 2 minutes. Cool.
  2. In a medium bowl, whisk eggs, chicken broth, salt, and pepper. Mix in scallion mixture, matzo meal, and dill. Cover and chill until firm, at least 2 hours.
  3. Line a baking sheet with parchment paper or plastic wrap. Using moistened palms, roll rounded teaspoonfuls of matzo mixture into small balls. Place on prepared baking sheet. Chill for 30 minutes.
  4. Bring a large pot of lightly salted water to a boil. Drop matzo balls into boiling water. Cover and boil until matzo balls are tender, about 25 minutes. Using a slotted spoon, transfer matzo balls to a large plate. (May be prepared up to 2 days ahead, covered, and chilled.)
  5. To make soup, lightly coat a large heavy soup pot with cooking spray. Add carrots, broccoli, zucchini, squash, mushrooms, red onion, and garlic. Sauté until vegetables are almost tender, about 10 minutes.
  6. Add broth, tomatoes with their juice, sugar snap peas, and dill. Simmer until vegetables are tender, about 20 minutes. (May be made ahead, covered, and chilled for up to 1 day. Reheat to simmer before continuing).
  7. Add matzo balls to the soup and continue to cook until matzo balls are heated through. Soup will be thick. Ladle into soup bowls and serve.

Per serving: 161 calories (31% calories from fat), 8 g protein, 6 g total fat (1.3 g saturated fat), 22 g carbohydrates, 5 g dietary fiber, 53 mg cholesterol, 193 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1/2 bread/starch, 3 vegetable), 1 fat

Thanks for all of your effort on our behalf. I grew up on limited menues and
diet, rather plain. It is a delight to see the buffet of goodies you all share.
God bless you all.

Kyichu8 - Many households are brought up the same way. Sometimes it is just the traditional way that has been passed down from generation to generation and sometimes it is the lack of time to prepare something different or lack of desire for anything new. It’s wonderful to see all the different recipes and ways of preparing things that our members have shared. With everyone’s different tastes, lifestyles, etc. it makes it very interesting. I am quite sure you could “jazz” up your plain dishes and come up with some wonderful meals - and I hope you enjoy our recipes here on RSN!
Kitchen Witch