Vegetable soup with matzo balls

10 Servings

Ingredients

Quantity Ingredient
6½ cup Basic Vegetable Stock
4 cups Coarsely chopped green cabbage
2 cups Chopped tomato
1½ cup Diced turnip
1 cup Chopped green bell pepper
1 cup Diagonally sliced celery
1 cup Sliced carrot
¾ teaspoon Salt
¼ teaspoon Pepper
⅔ cup Chopped green onions
⅔ cup Chopped fresh parsley
Matzo Balls
14 cups Water
1 cup Coarsely chopped celery leaves
½ cup Coarsely chopped fresh parsley
¼ teaspoon Black peppercorns
3 larges Carrots, quartered
3 larges Stalks celery, quartered
1 large Parsnip, quartered
1 large Onion, quartered
1 Bay leaf
MATZO bALLS:
¼ cup Water
3 tablespoons Margarine, melted
3 Eggs, lightly beaten
1 cup Unsalted matzo meal
¾ teaspoon Salt
2 quarts Water

Directions

BASIC VEGETABLE STOCK

Combine first 9 ingredients in a large Dutch oven, and bring to a boil.

Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

Yield: 10 servings (serving size 1 cup soup and 3 Matzo Balls).

INSTRUCTIONS FOR Basic Vegetable Stock: Combine all the ingredients in an 8-quart Dutch oven or stock pot; bring to a boil. Partially cover, reduce heat, and simmer 2 hours. Strain into a large bowl; discard solids. Cover and chill. Yield: 2-½ quarts (serving size: 1 cup).

Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour.

With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls).

Per serving: 260 Calories; 8g Fat (26% calories from fat); 9g Protein; 40g Carbohydrate; 56mg Cholesterol; 1576mg Sodium NOTES : To serve, ladle into individual bowls; top with green onions, parsley, and Matzo Balls.

Recipe by: Cooking Light, March 1995, page 154 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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