Tomato Soup with Cheddar Matzo Balls

Danielle Renov Recipe By
  • Cook & Prep: 1 h 10 m
  • Serving: 6
  • Contains:

When cooking for Yom Tov leaves you with a loaded question at dinnertime, what are you serving your family tonight? Danielle has the perfect solution. Cheddar cheese + matzo balls + tomato soup = the best updated version of everyone's childhood favorite you'll ever make. Watch Daniella make these in her show Dinner with Daniella.

Ingredients (12)

For the Matzo Balls

For the Tomato Soup

Start Cooking

Make the Matzo Balls

  1. In a bowl combine matzo meal, baking powder and salt.

  2. In a large measuring cup add oil and eggs and beat with a fork till combined.

  3. 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.

  4. 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

  1. In a large pot over medium heat add butter, garlic and onion. Stir until butter is melted and onion and garlic become fragrant.

  2. Add all three cans of tomato sauce and then refill each can up to the top with water. Next, add all three cans of water to the pot as well and refill one more can with water for total of four cans of water.

  3. 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. 

  4. 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!

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