Oh hello cheesy matzo balls stuffed with mozzarella!!! Matzo Ball Tomato Soup with Mozzarella (aka Matzorella) Stuffed Matzo Balls and Matzo Grilled Cheese is going to take your Passover up a level.
Holllerrrrr. Yes I know this recipe maybe has the longest title ever, but each part is essential I think. Matzo balls stuffed with cheese?? And pair with more cheese in the form of matzah grilled cheese!! And how many times can I say cheese in one paragraph??
Matzo Ball Tomato Soup may sound weird. Think of it like gnocchi in a tomato sauce? Sort of? It’s delicious trust me! Or don’t trust me and no soup for you!
How were your seders? Tell me everything! I hosted the second night and it was so so much fun. So fun, in fact, that I took a four hour nap the next day. Oops. A special thanks to Grow and Behold for supplying all of the DELISH kosher meat! Anyway we had lots of seder virgins/gefilte fish virgins/Manischewitz virgins this year and everyone had the best time ever and it ended with a matzah dance party and lots of singing of dayenu
and some people went to a strip club after.
This tomato soup is soup-er easy to make and can totally hold its own.
But why not take some matzo balls and stuff them with mozzarella (aka matzorella lololol)???!!
Steamy and cheesy. Kind of like my love life.
This matzah grilled cheese can also hold its own.
Hellloooo. April is Grilled Cheese Month and I’m full-on participating. You’re not going to want Passover to end! Almost.
When I dip, you dip, we dip.
- For matzo balls:
- 3 eggs
- 3 tablespoons olive oil
- 3 tablespoons seltzer
- 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 ¾ inch cubs
- 8 cups water or vegetable stock
- For soup:
- 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-ox 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.
- 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.
- Then 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 Parmesean 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!