Shalom! I’m Amy of What Jew Wanna Eat and ModernTribe.com, and I’m pumped to guest post about one of my favorite holidays- Passover! For real. I love Passover food. Matzah ball soup, chopped liver, even gefilte fish. It’s all delicious.
Over on my blog, I take the traditional Jewish recipes I grew up loving (or trying to love) and add my own twist to it with modern flavors and techniques. Bourbon and Coffee Braised Brisket, Potato Latkes Eggs Benedict, Bagel, Lox and Schmear Bites, or Manischewitz Truffles (really) are some of my favorites.
Even though I LOVE classic matzah ball soup, I couldn’t leave it alone. Cheesy mozzarella stuffed matzo balls in a slightly spicy tomato broth with – my favorite part- matzah grilled cheese! Is a hearty lunch that will ensure you won’t even miss the chametz.
Matzo Ball Tomato Soup with Mozzarella Stuffed Matzo Balls and Matzo Grilled Cheese
For matzo balls:
- 3 eggs
- 3 tablespoons olive oil
- 3 tablespoons seltzer water
- ¾ cups matzo meal
- 2 tablespoons grated onion, dried well
- 1 teaspoon baking powder (this gives you light and fluffy balls)
- ¼ teaspoon salt
- 1 tablespoon shredded Parmesan cheese
- ¼ teaspoon red chili pepper flakes pepper
- 6 ounces fresh mozzarella cheese, cut into 3/4 inch cubs
- 8 cups water or vegetable stock
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- ¼ teaspoon kosher salt, plus more to taste
- 2 garlic cloves, minced
- ½ teaspoon chili pepper flakes
- 2-inch Parmesan rind
- 1 28-oz. can diced tomatoes (preferably San Marzanos)
- 1 cup vegetable stock
- Diced tomatoes, fresh chiffonade basil and Parmesan for garnish.
For matzah grilled cheese:
- 2 tablespoons butter
- 2 pieces matzah, broken in half
- 4 ounces mozzarella cheese, sliced
- First, make your balls! In a large bowl, whisk together eggs, olive oil and seltzer water.
- Then add matzo meal, onions, baking powder, salt, Parmesan and chili pepper. Mix just until combined. Do not overmix.
- The mixture will be sticky, so refrigerate batter for 30 minutes or up to 4 hours so it is not as sticky.
- Bring the stock to a boil in a large stockpot, and then reduce to a simmer.
- Shape the matzo mixture into 12 or so 1 ½ -inch balls, flatten, stuff with a piece mozzarella, and refold with the matzo batter to cover the cheese and make a ball and place in the stock. Cover and cook for 30 minutes.
- Meanwhile, make the tomato soup! In another large stockpot, heat oil over medium heat. Add onion, lower heat to medium low and sauté while stirring for 10 minutes or until onion is translucent and soft. Add the garlic and chili pepper flakes and sauté for 1 more minute.
- The add the Parmesan rind, tomatoes and stock and bring to a simmer over medium to medium-high heat. Simmer for 20 minutes until thick and soupy! Cool slightly, remove the Parmesan rind, and blend with an immersion blender or leave chunky. Season with salt and red chili pepper flakes to taste.
- To make the matzah grilled cheese, heat 1 tablespoon butter in a large non-stock sauté pan over medium heat. Top 1 piece of broken matzah with cheese and then top with the other half. Cook 1-2 minutes per side until cheese is melty. Repeat with other piece of matzah.
- When the matzo balls are cooked, add 2-3 to each bowl for tomato soup, top with tomatoes, basil and Parmesan for garnish and serve with matzah grilled cheese!