The base is SUPER modifiable--you can pretty much throw in any soup-friendly veggies, at proportions of your choice.
3 tablespoons vegetable oil
4 onions, peeled and thinly sliced
3 cloves garlic, peeled and minced (optional)
4 ribs celery, thinly sliced
6 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
3 zucchini, unpeeled and thinly sliced
1 rutabaga, peeled and diced
4 medium tomatoes, peeled and diced (Or a 14.5 oz can of diced tomatoes)
2 bay leaves
2 1/2 quarts water
Salt
Freshly ground black pepper
Matzo balls, from your recipe of choice.
Heat oil in large pan. Add onions and garlic; saute until soft. Add celery, carrots, parsnips, zucchini and rutabaga; saute 10 minutes, stirring with wooden spoon. Add tomatoes, bay leaves and water.
Bring to a boil; reduce heat and simmer 30 minutes. Season to taste with salt and pepper. Simmer 1 hour, or until vegetables are tender and soup is thick. Remove and discard bay leaves. Then, with an immersion blender, blitz the whole thing into a thick broth with lots of little bits of vegetables. Bring back to a boil, and cook matzo balls in it.
Yield: About 12 servings.