I notice that many people love matzah balls so much that they tend to leave behind the majority of soup in which they are served.
So, I decided that there needed to be a simple soup technique that could be devised so your guests would be able to enjoy it, along with their matzah ball(s).
Also, remember an important benefit to this style of soup is that the majority of the vegetables are uncooked. So, they still have the maximum amount of nutrients in them!
Another great thing about the stuffed matzah balls, in this recipe, is that, once they are cooked, they can be stored in a plastic container, in the refrigerator, for a few days. This makes it easy to quickly add them to a soup!
- Cook Time
- Prep Time
- 10 ServingsServings
- One box of instant Matzah Ball Mix
- 2 Eggs (large)
- Vegetable oil
- Purple Onion
- Green Bell Pepper
- Red Bell Pepper
- Vegetable soup and seasoning mix
- Black pepper
1 Prepare matzo ball mix according to package directions. While the mixture is sitting in the fridge, prepare your veggies.
2 Cut 1/2 a red onion into small dice or even minced. Dice the peppers and tomato and mix with onion. Add salt and pepper.
3 Wet your hands. Take a small, walnut size, portion of the prepared matzah ball mixture and place it in your hand. Gently flatten the portion and sprinkle some of the veggies into it. Remember to keep the vegetables as centered as possible
4 Roll mixture around it self and into a ball. Repeat the process until you have used all of the mixture.
5 Bring a pot of water to a boil, add seasoning mixture, then place matzo balls into the pot and reduce heat to a simmer. let cook for about 20 minutes. Add to soup or save for another day.