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.

Photo of the soup with all the greens added.
Roman Soup with Parmesan ready to eat!

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
This is what it looks like after all of the greens are added.

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 

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