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These matzo balls are perfect for Pesach and all year round! The soup, however, is best-served chametz, as I used croutons in the soup base to give it a deliciously creamy texture. But definitely give it a try with matzo crumbs if you’re feeling adventurous – that should work out too, and let me know if you do!
4 eggs
1/4 cup duck fat melted
1 cup Yehuda Matzo Meal
1/2 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 cup water as needed
garlic for garlic confit (see note)
roasted tomatoes (see note)
4 cups bread croutons (see note)
5 plum tomatoes, halved
5 shallots, diced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 cup Gefen Tomato Paste
1 (28-ounce) can whole peeled tomatoes
2 cups vegetable stock
5 cups water
1 tablespoon brown sugar
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 teaspoon dried basil or 2 cubes Gefen Frozen Basil
3 tablespoons soy sour cream
salt, to taste
pepper, to taste
Whisk the eggs together in a bowl. Add in the melted duck fat.
In a separate bowl whisk together the matzo meal, baking powder, salt, onion, garlic, and pepper. Slowly mix the dried ingredients into the egg batter, making sure to not over-mix the batter. If your batter is too crumbly add in the 1/4 water as needed, to achieve a thick batter.
Cover the bowl with saran wrap and place in the refrigerator for 30–60 minutes.
Bring a pot of water seasoned with salt and pepper to a boil. You want a wide pot for this, rather than really deep, so you can cook as many as you can at once.
Remove the matzo mixture from the fridge. Take some batter into your hands and form into a flat circle around the size of a mug opening. Place a tomato and garlic in the center and bring the walls up around them. Take some more matzo batter and cover the filling. Using your hands, close the seams and form into small golf- sized balls.
Place the matzo balls into the pot, making sure not to overcrowd them. Cover the pot and let cook for 20–30 minutes without lifting the lid! Remove with a slotted spoon.
Can be served in a tomato, minestrone or chicken soup!
Place the cut side of the plum tomatoes down on a Gefen Parchment lined baking sheet. Set the oven to broil and broil for 5–10 minutes until tomato skins have blackened. Remove from oven. Allow them to cool and then remove the skins and discard.
In a large stock pot, heat up the olive oil. Add in the shallots and garlic and sauté until golden and fragrant, about two to four minutes. Add in the tomato paste and sauté for another minute or two. Add in the roasted plum tomatoes and the can of whole peeled tomatoes. Using the back of your mixing spoon, break up the whole tomatoes to let out the juices and allow to cook for five minutes. Add in the croutons and mix well, until absorbed with the tomato juices. Add in the stock, water, sugar, fresh and dry herbs.
Cover the pot and bring to a boil. Lower the flame and allow to simmer for 20–30 minutes.
Remove the soup from the flame. Add in the sour cream and using an immersion blender, blend the soup until creamy. Adjust with salt and pepper to taste.
Top with matzo balls, fresh parsley, and merguez sausage croutons (see note).
This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.
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Creamy tomato soup
Have you noticed that the tomato soup creamed with sour cream is being suggested to be served with kneidlach made with duck fat?
Thanks for noticing. I do see that it says soy sour cream, which is pareve.
Sorry, I just skimmed the ingredients and “soy” didn’t “compute”! My apologies for my mistake. I am really enjoying this Web site. I just made the cabbage kugel and my “tast tester” said it’s delicious. Thanks. A continued good Yom Tov to everyone.
Thanks! With all our time in the kitchen I am impressed you are looking for new ideas.