VTC: fragrant broth herbed matzoh balls

[Guest guest]

* Exported from MasterCook *

 

Fragrant Broth with Herbed Matzoh Dumplings

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : New Import VT Complete

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BROTH:

1 large carrot

4 stalks leafy rib celery

1 large onion -- washed, not peeled

2 medium parsnips -- peeled

4 cups pea pods -- OR

16 ounce frozen peas (Alternative)

1 bunch fresh parsley stems

reserve leaves for dumplings

1 small beet -- peeled

1/4 head cabbage -- chopped

6 whole allspice

6 whole peppercorns

2 bay leaves

3 quarts fresh cold water

Salt -- to taste

DUMPLINGS:

2/3 cup finely minced fresh parsley

2 large eggs -- well beaten

1/4 cup parsley liquid (see directions)

or vegetable soup stock

1/4 cup matzoh meal

1 teaspoon salt (optional) -- or LESS to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons canola oil

2 quarts water

 

1. BROTH: Combine all the broth ingredients in a large pot. Cover and simmer 2

to 3 hours. Strain through a colander set over a large bowl and discard the

solids.

 

2. DUMPLINGS: Place the parsley inside a cloth and twist tightly over a small

bowl to extract as much liquid as possible. Add the water or stock to the

parsley liquid to measure 1/4 cup liquid. (The leaves should now measure 1/2

cup.) In a medium bowl, combine the parsley, eggs, liquid, matzoh meal, salt,

pepper and oil. Blend well, cover and refrigerate at least 20 minutes to firm

the mixture.

 

3. Bring 2 quarts water to a boil. Shape the matzoh meal mixture into 20

walnut-size balls or 10 larger ones. Place them into the boiling water, lower

the heat and boil gently, covered, for 30 minutes. The dumplings will double in

volume. Remove the dumplings with a slotted spoon, place them in a single layer,

cover and let cool. (You may skip the cooling step if you're in a hurry, but

cooling the dumplings achieves a more intense flavor and fluffier texture.)

 

4. To serve, place the dumplings in the soup and reheat for 20 minutes.

 

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.8% calories from

fat); 6g Protein; 32g Carbohydrate; 8g Dietary Fiber; 62mg Cholesterol; 87mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

NOTES : The infamous chicken soup cure of Jewish lore (in New York, it's called

" penicillin " ) doesn't suffer one bit from this fowl-free translation. Add fluffy

herb-scented matzoh dumplings, and it's even better.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1036 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= kitPatH -- MasterCook Resource

Cookbooks, Links, Health Info

<http://home.earthlink.net/~kitpath/>