fbpx

Recipe by Danielle Renov

Tomato Soup with Cheddar Matzo Balls

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings
Allergens
1 Hour, 10 Minutes
Diets

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 Danielle.

Ingredients

For the Matzo Balls

  • 1/4 cup oil

  • 6 tablespoons shredded cheddar cheese

For the Tomato Soup

  • 1/4 cup butter

  • 1 purple onion, peeled

  • 5 cloves garlic, such as Mr. Dipz Peeled Garlic, whole

  • 1 and 1/2 teaspoons salt

Directions

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 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.

3.

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!

Tomato Soup with Cheddar Matzo Balls

Please log in to rate

Reviews

Subscribe
Notify of
10 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
yocheved
yocheved
4 years ago

Dairy Soup Hi!
Can I make this soup with milk instead of water for a creamier version?

Question
Mark your comment as a question
Oooo}mowed
Oooo}mowed
Reply to  yocheved
4 years ago

You can definitely use some heavy cream/milk to replace a portion of the water or add cream at the end of cooking to thicken and cream but I wouldn’t eliminate water completely. Enjoy!

Lainie Roth
Lainie Roth
6 years ago

Boxed Matza Balls? I wanted to make this tonight but don’t have Matza Meal. I happen to have one of those boxed mixes for matzo balls. Can I use that?

Edited to add — I found Matza Meal but had one other question – if I wanted to make the matzo balls in advance (earlier than 20 mins before serving) – is there a way? Or better to drop in fresh?

Question
Mark your comment as a question
Eoo{mous
Eoo{mous
Reply to  Lainie Roth
2 years ago

I made this with boxed matzah meal and it was delicious. I have no idea what it compares with the original but it tasted great.

rhonda rosenberg
rhonda rosenberg
2 years ago

Great

Tina Kauffman
Tina Kauffman
2 years ago

I have made this soup many times. The first time I made it I realized that it needed more cheese, so I doubled the cheese. The third time I made it my husband was appalled tgat I was going to toss the onion and garlic. So this time I sautéed chopped onions and garlic and followed the recipe and then puréed the soup before I added the Matza balls. Added extra ooomph! Great and easy recipe!

shevi friedlander
shevi friedlander
3 years ago

so delicious.
Freezes beautifully

Rivky
Rivky
4 years ago

Tomatoe soup!! This recipe was so simple to make and so delicious!!! My whole family loved it!
Thanks Danielle!!

Sophia Hassoun
Sophia Hassoun
6 years ago

Delicious A great soup but don’t add the salt until the end after you taste it. I added the salt without tasting and it was too salty.(I even had a cubed potato in the soup)

Chaia Frishman
Chaia Frishman
Reply to  Sophia Hassoun
6 years ago

Good to know Sophia.