Vegetable Soup With Matzo Balls
| 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 | t | Salt |
| 1/4 | t | 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 | t | Black peppercorns |
| 3 | Carrots, quartered | |
| 3 | Stalks celery, quartered | |
| 1 | Parsnip, quartered | |
| 1 | Onion, quartered | |
| 1 | Bay leaf | |
| MATZO bALLS: | ||
| 1/4 | c | Water |
| 3 | T | Margarine, melted |
| 3 | Eggs, lightly beaten | |
| 1 | c | Unsalted matzo meal |
| 3/4 | t | Salt |
| 2 | qt | Water |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 55.8mg
Sodium: 567.7mg
Potassium: 538mg
Carbohydrates: 13.5g
Fiber: 4.2g
Sugar: 6.3g
Protein: 4.3g