Yield: 10 servings

• 6 1/2 cups Basic Vegetable Stock, (Recipe Included)
• 4 cups coarsely chopped green cabbage
• 2 cups chopped tomato
• 1 1/2 cups diced turnip
• 1 cup diced green bell pepper
• 1 cup diagonally sliced celery
• 1 cup sliced carrot
• 3/4 tsp salt
• 1/4 tsp pepper
• 2/3 cup chopped green onions
• 2/3 cup chopped fresh parsley

BASIC VEGETABLE STOCK:

• 14 cups water
• 1 cup coarsely chopped celery leaves
• 1/2 cup chopped parsley
• 1/4 tsp black peppercorns
• 3 large carrots, quartered

Combine first nine ingredients in a large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until tender. Serve with matza balls.

Stock: Combine all ingredients; bring to a boil. Partially cover, reduce heat simmer for 2 hours. Strain and discard solids. Cover and chill. Yield: 2 1/2 quarts