Vegetable Soup with Parsley Matzah Balls - pareve

3 tablespoons vegetable oil
4 onions, peeled and thinly sliced
3 cloves garlic, peeled and minced (optional)
4 ribs celery, thinly sliced
6 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
3 zucchini, unpeeled and thinly sliced
1 rutabaga, peeled and diced
4 medium tomatoes, peeled and diced
2 bay leaves
2 1/2 quarts water
Salt
Freshly ground black pepper
Parsley matzoh balls (optional; see recipe)

Heat oil in large pan. Add onions and garlic; saute until soft. Add celery, carrots, parsnips, zucchini and rutabaga; saute 10 minutes, stirring with wooden spoon. Add tomatoes, bay leaves and water.

Bring to a boil; reduce heat and simmer 30 minutes. Season to taste with salt and pepper. Simmer 1 hour, or until vegetables are tender and soup is thick. Remove and discard bay leaves before serving.

(If adding parsley matzoh balls, bring soup to a boil; add matzoh balls and cook according to directions in matzoh ball recipe below.)

Yield: About 12 servings.

PARSLEY MATZOH BALLS

3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Freshly ground black pepper
1 to 1 1/2 cups matzoh meal
2 tablespoons finely minced fresh parsley

Combine egg yolks, water, salt and pepper in small bowl; beat with fork. Set aside.

Beat egg whites in large bowl until stiff peaks form, but do not overbeat. Combine matzoh meal and parsley. With rubber spatula, gently fold egg yolk mixture alternately with matzoh meal mixture into egg whites to form a light, firm dough.

Cover dough and let rest 5 minutes. Drop mixture by tablespoons into boiling soup (spring vegetable soup or chicken soup or any favorite recipe). Simmer, covered, 10 minutes. Do not remove lid during this time.

Ladle balls into bowls filled with hot soup.

Yield: About 10 servings.

Source: "Passover Seder Vegetarian-Style" Judy Zeidler