Light and Hearty Minestrone Soup

Chantzy Weinstein Chantzy Weinstein
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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.

3h 4-6
Easy Gluten Free Low Carb Meat

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.

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1 Comment

Basya •

Can I make this soup parve by using white beans instead of chicken balls?