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Stew:
2 onions, sliced
2 carrots, sliced
2 red peppers, sliced
2 tomatoes, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
10 ounces yellow peppers, sliced (was green beans)
1 tablespoon oil (was 1/3 cup)
10 ounces chestnuts, boiled and sliced (was yellow beans)
6 ounces tomato paste
1 tablespoon salt
1 cup water

Dumplings:
2 whole eggs
1-1/2 cups matzo meal
1 teaspoon salt
1/3 cup water
1 tablespoon oil

Make Stew:
Heat the oil in a large, heavy pot and add the onions, carrots, red and yellow peppers, tomatoes, celery, and mushrooms. Sauté for 10 minutes.

Add the chestnuts, tomato paste, salt, and water. Cover and cook for 20 minutes.

Make Dumplings and Assembly:
Mix the dumpling ingredients together. Form small dumplings with wet hands.

Use a wooden spoon to make small wells in the vegetable stew and drop the dumplings in carefully.

Cover and cook for an additional 20 minutes.

Poster's Notes:
The original recipe included 1 tablespoon of sugar that I removed.

Yum, this makes a tasty sauce and stew. A serious winner. I served this to company and it was the hit of the night. It looks colorful, the sauce is tasty, and the dumplings and chestnuts add something unexpected to a stew.

Posted by Alyson L. Abramowitz

Nutritional Info Per Serving: (Excluding unknown items): 252 Calories; 6g Fat (20.4% calories from fat); 7g Protein; 44g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 1279mg Sodium
Exchanges: 1-1/2 Grain(Starch); 0 Lean Meat; 2-1/2 Vegetable; 1/2 Fruit; 1 Fat