Title: Vegetable Soup with Matzo Balls
Categories: Soups and, Stews
Yield: 10 Servings

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

---------------------------BASIC VEGETABLE STOCK---------------------------
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

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.