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Stuffed Matzah Ball Soup

 

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Stuffed Matzah Ball Soup
 

 

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Recipe

Stuffed Matzah Ball Soup

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!

Times

  • Prep Time : 10 minutess min
  • Cook Time : 30 minutes min
  • Ready Time : 40 min

Servings

Ingredients

  • One box of instant Matzah Ball Mix
  • 2 Eggs (large)
  • Vegetable oil
  • Green Bell Pepper
  • red bell pepper
  • Purple Onion
  • Tomato
  • Vegetable soup and seasoning mix
  • Black pepper
  • Salt

Directions

Preparation

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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

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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

Tags

About Ruth Amber Gristak

avatar

BH, I primarily work from my home office but that doesn't mean I have free time. I just like to utilize every minute. Recently, I started a cooking blog for myself (and, my future family) to access meal ideas, quickly. The project quickly reminded me why I became kosher (and FRUM). Being strictly kosher, and enjoying it, is amazing but it was also a life changing experience for me. If you want to read the story details, I posted my story on my personal cooking blog (www.cooking4you.org). My View on "Jewish Cooking" Since I grew up in a mainstream environment and far from eating kosher, I still know many people who do not keep kosher for various reasons. These reasons include (1) they are not Jewish (2) there are unsure of the rules and it seems difficult (3) they are very secular and have never heard of the concept. Where am I going with this? Many of these people automatically assume that

 

comments

 

One Response to Stuffed Matzah Ball Soup

  1. I had so much fun enjoying this soup after I created it. I also loved sharing it with my friends because they enjoyed the new twist on an old-favorite/classic – aka – MATZAH BALL SOUP

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