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Title:   Roasted Root Vegetable Matzo Ball Soup

Nutrition facts

Serving Size 494 grams
Amount per serving
Calories 280 Calories from Fat 80
Hide Daily Values % Daily Value*
Total Fat 9g 14%
  Saturated Fat 1.5g 8%
Cholesterol 140mg 47%
Sodium 960mg 40%
Total Carbohydrates 39g 13%
  Dietary Fiber 4g
  Sugars 10g
Protein 10g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.

Roasted Root Vegetable Matzo Ball Soup

Roasted Root Vegetable Matzo Ball Soup
Dairy-Free, Vegetarian

Roasted root vegetables bring a golden savory goodness to this vegetarian version of a Passover favorite. Lightened with fresh dill, chives and vegan butter spread, the delicious handmade matzo balls are easier to make than you might think. For ease of preparation, the vegetables can be roasted the day before preparing the soup.

Serves 4–6
4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled (do not dice)
1 medium yellow onion
1 TB olive oil
sea salt, to taste
ground pepper, to taste
4 eggs
1/4 cup vegan butter substitute, melted
1 tsp salt
pinch of pepper
1 cup plain matzo meal
1 TB chopped fresh chives (or 1 tsp dried)
8 cups vegetable broth
3 TB chopped dill
2 TB chopped flat leaf parsley
Preheat oven to 400°F.

Cut the carrots, parsnips, rutabaga and onion into a 1/2-inch dice (about the size of a grape). Each vegetable should total about one cup.

Place diced vegetables on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.

Whip eggs in bowl until well blended. Add melted vegan butter substitute, salt and pepper and blend well. Mix in matzo meal and chives until well blended. Place mixture in refrigerator to chill for 1 hour.

Bring a pot of water to boil just before removing matzo mixture from refrigerator. Once water boils, wet hands and form walnut size balls of matzo mixture, dropping each one into the boiling water immediately. Once all balls have been dropped into the pot, turn heat down, cover and simmer for 30 minutes.

While matzo balls are simmering, in a separate pot bring the vegetable broth, dill and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Once matzo balls are done, remove from water with slotted spoon and place gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.

Nutrition Info
Per Serving (494g-wt.): 280 calories (80 from fat), 9g total fat, 1.5g saturated fat, 10g protein, 39g total carbohydrate (4g dietary fiber, 10g sugar), 140mg cholesterol, 960mg sodium

last edit by elle, 4/2/2007 12:16:12 PM

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