Roman Soup with Passover Dumplings

Here is the recipe for one of our very favorite Passover Soups; one interesting thing about it is that you can use so many different kinds of greens – basically whatever looks good in the market. The flavor of the broth is always amazing.

Roman Soup with Passover Dumplings

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

Instructions

1. Saute chopped onion in oil until translucent over medium-low heat
2. Add carrot and celery and cook until vegetables are softened, stirring occasionally
3. Stir in 6 cups of mixed chopped greens (described above)
4. When vegetables are wilted, add soup stock 
5. Bring to a boil and then simmer for 45 minutes 
6. Add salt and pepper to taste
7. Add 1 – 2Tbs passover dumplings per serving
8. Serve with fresh grated parmesan cheese

Passover soup dumplings

Ingredients

2 Cups mashed potatoes

2 eggs, lightly beaten

1/4 C Passover Cake Meal

Optional:  1 Tablespoon finely chopped parsley or basil

Reserve:  1 – 2 tsp of Extra Virgin Olive Oil

Instructions

1. Mix all ingredients, adding additional cake meal to form a dough that is pliable and not too sticky
2. Bring water to a boil in a 2 – 3 quart pot
3. Form small balls out of he dough and carefully slide them into the water to bring them to a boil
4. Use a slotted spoon to remove the dumplings from the pot as they rise to the top and transfer to a container, adding 1 – 2 tsp of extra virgin olive oil