Vegetable Soup with Matzo Balls

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Leslye Michlin Borden,

March 1995
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