2 medium onions, diced
3 stalks celery, chopped
3 carrots, diced
2 medium zucchini, peeled and chopped
1 tomato, chopped
2 frozen garlic cubes or 2 fresh cloves, diced
Sauté onion till clear.
Then add the celery
and the carrots. After
a few minutes add the
rest of the vegetables
and sauté for 8-10 minutes.
Then add:
2 cups tomato sauce
1 Splenda packet or 1 teaspoon sugar
5 cups water
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon onion soup mix
2 teaspoons salt
½ teaspoon black pepper
Cook for 1½ hours till all the vegetables are soft.
Chicken “matzah” balls:
1 lb. dark ground chicken or turkey
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
Combine chicken with spices and mix until incorporated. Make golf ball-size chicken balls and drop into a pot of boiling water. Cook for 30 minutes. I like to cook this in a separate pot to keep the vegetable soup pareve.
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