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Vegetable Soup with Matzo Balls

Yield 10 servings (serving size: 1 cup soup and 3 matzo balls)

Ingredients

  • 6 1/2 cups Basic Vegetable Stock
  • 4 cups coarsely chopped green cabbage
  • 2 cups chopped tomato
  • 1 1/2 cups diced 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

Nutrition Information

  • calories 166
  • caloriesfromfat 30 %
  • fat 5.6 g
  • satfat 1.3 g
  • monofat 2.2 g
  • polyfat 1.6 g
  • protein 5.5 g
  • carbohydrate 26 g
  • fiber 4.6 g
  • cholesterol 64 mg
  • iron 1.9 mg
  • sodium 479 mg
  • calcium 76 mg

How to Make It

  1. 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. Ladle into individual bowls; top with green onions, parsley, and Matzo Balls.