- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
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.
1 cup Yehuda Matzo Meal
1 teaspoon Haddar Baking Powder
1 teaspoon salt
4 eggs
1/4 cup oil
6 tablespoons shredded cheddar cheese
1/4 cup butter
1 purple onion, peeled
5 cloves garlic, such as Mr. Dipz Peeled Garlic, whole
1 and 1/2 teaspoons salt
1 teaspoon Pereg Black Pepper
2 and 2/3 (17-ounce) cartons Tuscanini Tomato Sauce
7 and 1/2 cups water
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.
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!
How Would You
Rate this recipe?
Please log in to rate
Dairy Soup Hi!
Can I make this soup with milk instead of water for a creamier version?
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!
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?
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.
Great
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!
so delicious.
Freezes beautifully
Tomatoe soup!! This recipe was so simple to make and so delicious!!! My whole family loved it!
Thanks Danielle!!
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)
Good to know Sophia.