Roman Soup with Passover Dumplings
Published January 1, 2016
(developed by the couple’s friend Susan K. Finston, author of “Dining in the Garden of Eden”)
This is a tasty spring alternative to the traditional matzah ball soup.
Ingredients
3 – 4 Tbs of extra-virgin olive oil or other vegetable oil
1 small onion, chopped
1 medium carrot, small dice
1 celery stalk, chopped
6 cups chopped mixed greens: Swiss chard, spinach, kale, butter lettuce, Savoy cabbage or other seasonally available greens
6 cups vegetable broth or water
salt and pepper to taste
parmesan cheese
Directions
Sauté chopped onion in oil until translucent over medium-low heat
Add carrot and celery and cook until vegetables are softened, stirring occasionally
Stir in 6 cups of mixed chopped greens (described above)
When vegetables are wilted, add soup stock
Bring to a boil and then simmer for 45 minutes
Add salt and pepper to taste
Add 1 – 2 tablespoons Passover dumplings per serving
Serve with fresh grated parmesan cheese