Vegetable Soup with Matzo Balls

Yield: 10 servings (serving size: 1 cup soup and 3 matzo balls)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 30%
  • Fat: 5.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 5.5g
  • Carbohydrate: 26g
  • Fiber: 4.6g
  • Cholesterol: 64mg
  • Iron: 1.9mg
  • Sodium: 479mg
  • Calcium: 76mg


  • 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


  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.
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