Makes a thick, winter veg soup

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Name: Vegetarian matzo ball soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10
Cuisine: Jewish
Ingredients: 2 teaspoons Olive oil; 2 medium Onions; 2 pinch Herbs de provence; 2 leaves Bay leaves; 1 pinch Salt; 6 medium Carrots; 6 medium Parsnips; 1 Litre Water; 2 Cubes Vege stock cubes; 1 Jug Red lentils; 2 Tins Butter beans; 1 Cup Matzo meal; 4 Large Eggs; 1 Teaspoon Salt; 4 Tablespoons Oil; 2 Teaspoons Baking powder

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INGREDIENTS

2 teaspoons Olive oil
2 medium Onions
2 pinch Herbs de provence
2 leaves Bay leaves
1 pinch Salt
6 medium Carrots
6 medium Parsnips
1 Litre Water
2 Cubes Vege stock cubes
1 Jug Red lentils
2 Tins Butter beans
1 Cup Matzo meal
4 Large Eggs
1 Teaspoon Salt
4 Tablespoons Oil
2 Teaspoons Baking powder

INSTRUCTIONS

Chop up 2 medium onions into rough slices

Lightly saute in olive oil in a large pan until Onions are soft

Add 2 pinches of herbs de provence

Add 2 bay leaves

Add a pinch of salt

Continue to saute for 2-3 minutes

Add 2 vege stock cubs crushed in water (I usually add enough water to fill 2/3 of the pan)

Heat until simmering

Add the Red Lentils

Add the butter beans

Continue to simmer for 2-3 minutes

Add the carrots and parsnips

Simmer for about 2 hours or until carrots and parsnips are soft. Add water to top up if needed and stir regularly.

To make the matzo ball mix:

Mix the matzo meal, baking powder and salt together (add garlic if required for tasting)

Add oil to the eggs and add the mixture to the matzo meal mix

Mix gently - DO NOT OVER MIX

Place in fridge for 1 hour

To make the matzo balls:

Bring the soup to the boil

Roll the matzo ball mix into small balls

Add the small balls the soup

Continue to cook for around 30 minutes

The balls should float to the top of the soup (and should expand a little)

Serve!

NOTES

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Vegetarian matzo ball soup

2 teaspoons Olive oil
2 medium Onions
2 pinch Herbs de provence
2 leaves Bay leaves
1 pinch Salt
6 medium Carrots
6 medium Parsnips
1 Litre Water
2 Cubes Vege stock cubes
1 Jug Red lentils
2 Tins Butter beans
1 Cup Matzo meal
4 Large Eggs
1 Teaspoon Salt
4 Tablespoons Oil
2 Teaspoons Baking powder

Chop up 2 medium onions into rough slices
Lightly saute in olive oil in a large pan until Onions are soft
Add 2 pinches of herbs de provence
Add 2 bay leaves
Add a pinch of salt
Continue to saute for 2-3 minutes
Add 2 vege stock cubs crushed in water (I usually add enough water to fill 2/3 of the pan)
Heat until simmering
Add the Red Lentils
Add the butter beans
Continue to simmer for 2-3 minutes
Add the carrots and parsnips
Simmer for about 2 hours or until carrots and parsnips are soft. Add water to top up if needed and stir regularly.

To make the matzo ball mix:
Mix the matzo meal, baking powder and salt together (add garlic if required for tasting)
Add oil to the eggs and add the mixture to the matzo meal mix
Mix gently - DO NOT OVER MIX
Place in fridge for 1 hour

To make the matzo balls:
Bring the soup to the boil
Roll the matzo ball mix into small balls
Add the small balls the soup
Continue to cook for around 30 minutes
The balls should float to the top of the soup (and should expand a little)
Serve!

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 10 Servings

Calories: 281
Calories from Fat: 235 (84%)

Amt Per Serving		% DV

	Total Fat 26.1g	35 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 12.4g
Cholesterol 169.9mg		52 %
Sodium 99.7mg		3 %
Potassium 228.2mg		6 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 5.3g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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