Often when people refer to dumplings in soup, everyone has a different idea. Whether your ideal is rivels, gnocchi, homemade egg noodles or matzo balls, they’re all equally delicious! Tonight, I couldn’t decide whether I wanted tomato soup or matzo ball soup when I decided to combine them. Last time I made this with rivels, but dumplings? Genius!
Italian Matzo Ball Ingredients:
1 c. matzo meal, 4 eggs, 1/4 c. olive oil, 1/4. grated Pecorino Romano cheese, 1/2 tsp. oregano, 1/2 tsp. basil, 1/2 tsp. garlic powder, pinch of marjoram, pinch of sage, fresh ground sea salt, fresh cracked black pepper
Italian Matzo Ball Directions:
Mix all ingredients together well. Chill mixture in the fridge for about 20 minutes. Keeping hands wet, roll mixture into small balls. You can decide how large you want them, but keep in mind they will puff.
Tomato Soup Ingredients:
1 Tbsp. olive oil, 1 c. chopped onion, 1 Tbsp. minced garlic, 1/2 tsp. chili powder, 1/2 tsp. cumin, 28 oz. canned of diced tomatoes, 1 c. vegetable stock, 2 c. milk, fresh ground sea salt, fresh cracked black pepper
Tomato Soup Directions:
Brown onion in olive oil at the bottom of a stock pot. Add remaining ingredients except matzo balls and milk and bring to a boil. Pour soup into a food processor and blend until smooth. Return soup to pot and add matzo balls, cook until balls begin to float. Add milk until and stir until soup is well heated. Serve hot.
I dare to call these matzo balls, since I probably broke some Kosher rules. This soup is so filling, I wouldn’t have it any other way though! Maybe I should’ve taken some picture along the way to share. The final picture looks like meatballs in sauce, oops. But I like my soup thick and my matzo balls larger…
What warmed you up tonight?