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| Vegetable Soup With Matzo Balls Recipe |
Category: Stews
Rating:
N/A
Servings: 10
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Ingredients
6 1/2 cup basic vegetable stock
4 cup coarsely chopped green cabbage
2 cup chopped tomato
1 1/2 cup diced turnip
1 cup chopped green bell pepper
1 cup diagonally sliced celery
1 cup sliced carrot
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup chopped green onions
2/3 cup chopped fresh parsley
1 matzo balls
----BASIC VEGETABLE STOCK----
14 cup water
1 cup coarsely chopped celery leaves
1/2 cup coarsely chopped fresh parsley
1/4 teaspoon black peppercorns
3 large carrots, quartered
3 large stalks celery, quartered
1 large parsnip, quartered
1 large onion, quartered
1 bay leaf
1 matzo balls:
1/4 cup water
3 tablespoon margarine, melted
3 eggs, lightly beaten
1 cup unsalted matzo meal
3/4 teaspoon salt
2 quart water
Cooking Directions:
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: 2-1/2 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
stews,soupsand
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