Name: Vegetable Soup with Matzo Balls
Ingredients: 6 1/2 c Basic Vegetable Stock; 4 c Coarsely chopped green cabbage; 2 c Chopped tomato; 1 1/2 c Diced turnip; 1 c Chopped green bell pepper; 1 c Diagonally sliced celery; 1 c Sliced carrot; 3/4 ts Salt; 1/4 ts Pepper; 2/3 c Chopped green onions; 2/3 c Chopped fresh parsley; Matzo Balls; 14 c Water; 1 c Coarsely chopped celery leaves; 1/2 c Coarsely chopped fresh parsley; 1/4 ts Black peppercorns; 3 lg Carrots, quartered; 3 lg Stalks celery, quartered; 1 lg Parsnip, quartered; 1 lg Onion, quartered; 1 Bay leaf; MATZO bALLS:; 1/4 c Water; 3 tb Margarine, melted; 3 Eggs, lightly beaten; 1 c Unsalted matzo meal; 3/4 ts Salt; 2 qt Water

Why does God allow bad things, devastating things to happen to His people? 1. Test the validity of their faith. Saving faith is indestructible. Saving faith endures to the end. Saving faith perseveres. 2. Wean them from the world. The Lord brings us to trials in order that we might be weaned away from confidence in worldly things. 3. Call them to heavenly hope. [Trials help] to fill our hearts with anticipation for the glories to come so that we will live in hope. 4. Show us what we really love. Trials will reveal what is most precious to [us]. If bearing the cross and the reproach of Christ is most precious, then [we'll] suffer the loss of anything for that. 5. Teach us obedience. Trials also allow God to teach us obedience. Through those trials we learn that sin has painful consequences. Trials are God's chastenings. 6. In order that He might reveal His compassion in our misery. He is the Father of mercies and the God of all comfort. 7. Develop [our]spiritual strength for greater usefulness. The more [we]are tested and refined by trials and trouble, the more useful [we] become. 8. Help others in their trials. God can come to [us] in [our] difficulty and strengthen [us] and then [we] can come to [others] with the strength He's given to [us]. 9. Display His astounding power.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Dutch	Soups and, Stews	10	Servings

INGREDIENTS

6 1/2	c	Basic Vegetable Stock
4	c	Coarsely chopped green cabbage
2	c	Chopped tomato
1 1/2	c	Diced turnip
1	c	Chopped green bell pepper
1	c	Diagonally sliced celery
1	c	Sliced carrot
3/4	ts	Salt
1/4	ts	Pepper
2/3	c	Chopped green onions
2/3	c	Chopped fresh parsley
		Matzo Balls
14	c	Water
1	c	Coarsely chopped celery leaves
1/2	c	Coarsely chopped fresh parsley
1/4	ts	Black peppercorns
3	lg	Carrots, quartered
3	lg	Stalks celery, quartered
1	lg	Parsnip, quartered
1	lg	Onion, quartered
1		Bay leaf
		MATZO bALLS:
1/4	c	Water
3	tb	Margarine, melted
3		Eggs, lightly beaten
1	c	Unsalted matzo meal
3/4	ts	Salt
2	qt	Water

INSTRUCTIONS

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: 2-1/2 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
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

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