Matzoh 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.
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