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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.
2 medium onions, diced
3 stalks celery, chopped
3 carrots, diced
1 tomato, chopped
2 medium zucchini, peeled and chopped
2 cubes Gefen Frozen Garlic or 2 fresh cloves, diced
2 cups Tuscanini Tomato Sauce
1 teaspoon Health Garden Xylitol or 1 teaspoon sugar
5 cups water
1 teaspoon Gefen Parsley
1 teaspoon Gefen Oregano
1 teaspoon dried basil
1 teaspoon Lipton Onion Soup Mix
2 teaspoons salt
1/2 teaspoon black pepper
1 pound dark ground chicken or turkey
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
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.
Then add tomato sauce, Splenda, water, and seasonings.
Cook for one-and-a-half hours till all the vegetables are soft.
Combine chicken with spices and mix until incorporated.
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.
Serve with the minestrone soup.
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Can I make this soup parve by using white beans instead of chicken balls?