Tomato Soup with Cheddar Matzo BallsAdd To My Recipes
1 cup Yehuda Matzo Meal
1 teaspoon Gefen Baking Powder
1 teaspoon salt
1/4 cup Nutola Cottonseed Oil
6 tablespoons shredded cheddar cheese
1/4 cup butter
1 purple onion, peeled
5 cloves garlic, whole
1 and 1/2 teaspoons salt
1 teaspoon black pepper
2 and 2/3 (17-ounce) cartons Tuscanini Tomato Sauce
7 and 1/2 cups water
Make the Matzo Balls
In a bowl combine matzo meal, baking powder and salt.
In a large measuring cup add oil and eggs and beat with a fork till combined.
Add oil mixture to dry ingredients and stir till combined. Add cheese and mix until it is evenly incorporated. Refrigerate for at least 45 minutes.
Remove from fridge. Coat your hands with a thin layer of oil and form half-inch round balls, drop them into hot soup (see below!) and cook for 15–20 minutes.
Make the Soup
In a large pot over medium heat add butter, garlic, and onion. Stir until butter is melted and onion and garlic become fragrant.
Add tomato sauce and water. Cover the pot and bring mixture to a boil, then reduce heat and allow to simmer for 30 minutes. Remove onion and garlic with a slotted spoon.
At this point, you can drop the matzo balls into the soup. Cook for an additional 15–20 minutes until the matzo balls are cooked through. Serve hot and enjoy!
Note: This recipe provided with permission from kosher.com.
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