Light And Hearty Minestrone Soup

Would you believe me if I told you I don’t eat tomatoes? I don’t like them at all. Never did—until I once happened to have tasted a tomato-based soup. Since then, I’m hooked. (I still won’t eat them raw, though). This soup is hearty and healthy and the perfect comfort food on a cold night. You can add chicken “matzo balls” or shredded chicken for a meal in one.

Directions

Prepare the Soup

1. Sauté onion till clear. Then add the celery and the carrots. After a few minutes add the rest of the vegetables and sauté for eight to 10 minutes.

2. Then add tomato sauce, Splenda, water, and seasonings.

3. Cook for one-and-a-half hours till all the vegetables are soft.

Prepare the Chicken “Matzo” Balls

1. Combine chicken with spices and mix until incorporated.

2. 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.

3. Serve with the minestrone soup.