LSue
07-08-2000, 11:25 AM
"Jewish on WW"
Linda
*******
* Exported from MasterCook *
Vegetable Soup With Matzo Balls (3 points)
Recipe By :Cooking Light, March 1995, page 154
Serving Size : 10 Preparation Time :0:08
Categories : Soups- Hot Zz- Passover (Soups)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 cups Basic Vegetable Stock
4 cups coarsely chopped green cabbage
2 cups chopped tomato
1 1/2 cups 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
Matzo Balls -- recipe below
Basic Vegetable Stock:
14 cups water
1 cup coarsely chopped celery leaves
1/2 cup coarsely chopped fresh parsley
1/4 teaspoon black peppercorns
3 large carrots -- quartered
3 stalks celery -- quartered
1 large parsnip -- quartered
1 large onion -- quartered
1 bay leaf
Matzo Balls:
1/4 cup water
3 tablespoons margarine -- melted
3 eggs -- lightly beaten
1 cup unsalted matzo meal
3/4 teaspoon salt
2 quarts 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).
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).
Matzo Balls: 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. Serving size: 3 Matzo Balls
To Serve: 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.
- - - - - - - - - - - - - - - - - - -
NOTES : To serve, ladle into individual bowls; top with green onions, parsley, and Matzo Balls.
Linda
*******
* Exported from MasterCook *
Vegetable Soup With Matzo Balls (3 points)
Recipe By :Cooking Light, March 1995, page 154
Serving Size : 10 Preparation Time :0:08
Categories : Soups- Hot Zz- Passover (Soups)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 cups Basic Vegetable Stock
4 cups coarsely chopped green cabbage
2 cups chopped tomato
1 1/2 cups 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
Matzo Balls -- recipe below
Basic Vegetable Stock:
14 cups water
1 cup coarsely chopped celery leaves
1/2 cup coarsely chopped fresh parsley
1/4 teaspoon black peppercorns
3 large carrots -- quartered
3 stalks celery -- quartered
1 large parsnip -- quartered
1 large onion -- quartered
1 bay leaf
Matzo Balls:
1/4 cup water
3 tablespoons margarine -- melted
3 eggs -- lightly beaten
1 cup unsalted matzo meal
3/4 teaspoon salt
2 quarts 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).
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).
Matzo Balls: 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. Serving size: 3 Matzo Balls
To Serve: 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.
- - - - - - - - - - - - - - - - - - -
NOTES : To serve, ladle into individual bowls; top with green onions, parsley, and Matzo Balls.