Celery and Parsnip Soup with Green Onion-Dill Matzo Balls

Gluten Free
Dairy Free
Health score
34%
Celery and Parsnip Soup with Green Onion-Dill Matzo Balls
45 min.
8
199kcal

Suggestions


Delight your taste buds with our Celery and Parsnip Soup featuring Green Onion-Dill Matzo Balls, a dish that beautifully combines comforting flavors and wholesome ingredients. This gluten-free and dairy-free recipe is perfect for anyone looking to enjoy a hearty, nutritious meal without the heaviness of traditional soups.

The star of this dish is the vibrant celery, which shines in both its stalks and leaves, providing a fresh and aromatic base. Paired with sweet parsnips and a hint of ginger, every spoonful bursts with flavor, making it an ideal choice for cozy evenings or elegant gatherings. The silky texture of the pureed soup invites you to savor each bite, while the addition of the delightful Green Onion-Dill Matzo Balls adds a fun twist that elevates the dish.

This recipe not only satisfies with its rich taste but also boasts health benefits, being low in calories yet high in nutrients. Designed to serve 8, it's perfect for family dinners or sharing with friends. In just 45 minutes, you can create a dish that warms the heart and nourishes the soul. Whether served as a starter, snack, or a comforting main course, this soup is sure to impress and leave everyone asking for seconds. Enjoy the blend of flavors and the joy of cooking with this delightful recipe!

Ingredients

  • 0.5 cup celery leaves finely chopped
  • cups celery stalks thinly sliced ( 2 bunches)
  • large garlic clove chopped
  •  ginger fresh peeled thin
  • servings spring onion 
  • 1.5 cups spring onion chopped
  • cups chicken stock see homemade canned ()
  • tablespoons butter unsalted ()
  • 12 ounces parsnips peeled finely chopped

Equipment

  • pot
  • blender

Directions

  1. Melt margarine in heavy large pot over medium heat.
  2. Add next 5 ingredients. Cover; cook 10 minutes.
  3. Add 6 cups stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
  4. Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.)
  5. Rewarm soup.
  6. Serve with Green Onion-Dill Matzo Balls.

Nutrition Facts

Calories199kcal
Protein12.71%
Fat48.3%
Carbs38.99%

Properties

Glycemic Index
28.13
Glycemic Load
3.89
Inflammation Score
-8
Nutrition Score
15.678260654859%

Flavonoids

Apigenin
3.66mg
Luteolin
1.35mg
Kaempferol
0.62mg
Myricetin
0.01mg
Quercetin
3.57mg

Nutrients percent of daily need

Calories:199.34kcal
9.97%
Fat:11.01g
16.94%
Saturated Fat:2.42g
15.1%
Carbohydrates:20.01g
6.67%
Net Carbohydrates:15.2g
5.53%
Sugar:7.2g
8%
Cholesterol:5.4mg
1.8%
Sodium:467.53mg
20.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.52g
13.04%
Vitamin K:98.79µg
94.09%
Folate:99.77µg
24.94%
Vitamin A:1204.34IU
24.09%
Potassium:760.19mg
21.72%
Manganese:0.42mg
20.91%
Vitamin C:16.4mg
19.88%
Fiber:4.81g
19.23%
Vitamin B3:3.69mg
18.47%
Vitamin B2:0.27mg
15.99%
Vitamin B6:0.27mg
13.26%
Phosphorus:122.05mg
12.21%
Copper:0.22mg
10.84%
Vitamin E:1.5mg
9.99%
Magnesium:39.39mg
9.85%
Vitamin B1:0.14mg
9.59%
Calcium:93.86mg
9.39%
Selenium:5.45µg
7.78%
Iron:1.26mg
7.02%
Vitamin B5:0.6mg
6.02%
Zinc:0.77mg
5.16%
Source:Epicurious