Source: Bon Appetit Magazine March 1994 p. 84

Yield: 8 servings

MATZO BALLS:

• 6 tablespoons unsalted margarine
• 5 green onions, finely chopped
• 4 large eggs
• 2 tablespoons low sodium chicken broth
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon ground pepper
• 1 cup unsalted matzo meal

SOUP:

• 1/4 cup vegetable oil
• 3 carrots, diced
• 2 cups broccoli flowerets, small
• 2 small zucchini, diced
• 2 small yellow summer squash, diced
• 1 sweet potato, peeled and diced
• 8 ounces shiitake mushrooms, stems removed, caps quartered
• 6 shallots, chopped
• 4 large cloves garlic, minced
• 6 cups low sodium chicken broth
• 28 oz can diced tomatoes
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground cloves

MATZO BALLS: Melt margarine in heavy small skillet over medium heat. Add green onions and saute til tender, about 2 minutes. Cool.

Beat eggs, broth, salt and pepper to blend in large bowl. Mix in matzo meal and green onion mixture. Cover and chill til firm, at least 2 hours.

Line large baking sheet with plastic. Using moistened palms, roll rounded teaspoonfuls of matzo mixture into balls. Place on sheet. Chill 30 minutes.

Bring large pot of salted water to boil. Drop matzo balls into boiling water. Cover and boil til matzo balls are tender, about 25 minutes. Using slotted spoon, transfer to plate. (Can be prepared 2 day ahead. Cover and chill.)

SOUP: Heat oil in heavy large saucepan over medium-high heat. Add carrots, broccoli, zucchini, squash, sweet potato, mushrooms, shallots and garlic. Saute til vegetables are almost tender, about 10 minutes. Mix in broth, tomatoes with juices, basil and cloves. Simmer over low heat til vegetables are tender, about 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Return soup to simmer before continuing.)

Add matzo balls to soup and cook til heated through. (Soup will be very thick- can add more liquid if desired.) Ladle into bowls and serve.