| 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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