Stuffed Matzah Ball Soup

Preparation

ng>

7 Prepare your veggies: take 1/2 of an Onion (purple) and cut it into small, tiny if possible (minced) squares
8 Prepare your veggies: Take, 1 Green Pepper and dice it for use


Stuff’em with Veggies

9 Stuff’em With Veggies: Now, wet your hands. Take a small, walnut size, portion of the prepared for use Matzah Ball Mixture and place it in your hand. Gently flatten the portion and sprinkle some of the veggies that you diced and minced into it. Remember to keep the vegetables as centered as possible
10 Stuff’em With Veggies: Next, roll a walnut size ball of matzah, stuffed with veggies. You can use the onion and green pepper separate or mix together. Either way works. i do some of each. Repeat process until you have used all of the mixture.


Get this Rest of this Recipe

Go to:
Cooking 4 U

Special instructions

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!

Source: I created this recipe. It is completely original