Yield: 10 Servings
Measure | 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 |
\N \N | 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 \N | Bay leaf |
\N \N | MATZO bALLS: |
¼ cup | Water |
3 tablespoons | Margarine, melted |
3 \N | Eggs, lightly beaten |
1 cup | Unsalted matzo meal |
¾ teaspoon | Salt |
2 quarts | Water |
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.