Roman Soup with Passover Dumplings

(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.


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


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