Try a tangy new twist on traditional matzo ball soup with this deliciously cheesy tomato version
Instructions
- In large bowl, whisk eggs and ¼ cup oil; stir in both packets of matzo ball mix and cheeses. Refrigerate matzo mixture 15 minutes.
- In large saucepot, heat 10 cups water to a boil over medium-high heat. With wet hands, shape matzo mixture into 24 (1-inch) balls. Add matzo balls to saucepot and reduce heat to medium; cover and cook 20 minutes or until cooked through. With slotted spoon, transfer to large plate.
- In separate large saucepot, heat remaining 1 tablespoon oil over medium heat. Add carrots, onion and pepper; cook 5 minutes or until vegetables are tender, stirring frequently. Add tomato paste; cook 2 minutes or until fragrant, stirring occasionally. Add stock and tomatoes with their juice, increase heat to medium-high and heat to a boil. Reduce heat to medium-low; cook 10 minutes, stirring occasionally. With blender or stick blender, purée soup until almost smooth; stir in basil. Makes about 8 cups.
- Serve matzo balls in soup sprinkled with Parmesan cheese, if desired.
Credit:
Courtesy of Weis Markets and HealthyBites® Magazine
