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.