Meatball Stuffed Matzo Balls in Creamy Tomato Soup are the ultimate mashup between Jewish and Italian comfort foods!
Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group!
This post is brought to you as part of an ongoing partnership on this blog with Lipton Kosher. Thank you for supporting the brands that help keep this blog running.
If you’ve been following my blog for a while (yay!) you probably know that I love to create mash-ups of two different things. One of my most famous recipes ever, my Hot Gooey Caramel Pie, started as a mashup between (believe it or not!) Chocolate Chip Cookies and Cheesecake!
I’ve also created mash-up recipes like Blueberry Muffin Cookies, Puff Pastry Pastrami Pockets (knish? meet deli roll!), Mac and Cheese Latkes, and more.
Well today I present to you my favorite mash-up of them all: Meatball Stuffed Matzo Balls in Creamy Tomato Soup. Jewish comfort food and Italian comfort food all mixed together. Meatballs and Spaghetti meets Chicken Matzo Ball Soup to create the absolutely perfect way to start off a shabbat or holiday meal. Or the perfect meal-in-a-bowl for a cold autumn or winter night.
While it might look complicated to make these meatball-stuffed-matzo-balls, they’re actually really simple thanks to Lipton Kosher’s matzo ball mix. Available in most kosher grocery stores and the kosher aisle in most chain stores, this delicious mix combines with just a few ingredients to make fluffy, tasty and authentic matzo balls. And because these freeze well, you can easily double or even triple this recipe, then freeze bags of the number you’ll need per meal. Whether you serve them in the Creamy Tomato Soup (recipe follows) or in chicken soup, they’re a guaranteed hit – because who doesn’t love a good surprise?!
Let’s talk for a minute about my creamy tomato soup, shall we? It’s super easy to make, easily made parve, and freezer friendly. So you can enjoy it with my Meatball Stuffed Matzo Balls, some plain Matzo Balls, or just on their own!
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and deals and more!
Click here to signup.
- 4 eggs
- 2 Tablespoons olive oil
- 2 pouches (one box) Lipton Kosher Matzo Ball Mix
- ½ lb ground beef
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- ¼ teaspoon black pepper
- Whisk together eggs and oil in a small bowl.
- Add matzo ball mix and mix until combined. Refrigerate for about 10-20 minutes, until solid enough to form balls.
- Combine all meatball ingredients in a small bowl. Form small meatballs, about half an inch in diameter. Set aside.
- Form a ¾ inch ball of matzo ball mix. Use your thumb to make an indentation, then push one of the meatballs into the indentation. Wrap the matzo ball mix around the meatball so that it's fully coated, then roll the matzo ball into a neat ball. Set aside.
- Boil the matzo balls in a large pot of salted water for 10 minutes, turning a few times during the ten minutes. Drain and set aside until ready to eat.
- For best results, only boil about 6-8 matzo balls at a time. If the water becomes too cloudy after a batch or two, start over with fresh water.
- These matzo balls freeze really nicely - freeze these on their own - freeze the soup in a separate container.
You can serve these in any soup, but my personal favorite way to enjoy these Meatball Stuffed Matzo Balls is in this fabulous creamy tomato soup!
- 2 Tablespoons olive oil
- 2 medium spanish onions, peeled and diced
- 2 medium red onions, peeled and diced
- 2-3 cloves garlic, cut into slices
- 2 cans (28 ounces each) whole peeled tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon ground sage
- Heat oil in medium pot. Add onions and saute for about 5-10 minutes, until translucent.
- Add garlic, tomatoes (with the juice), broth and spices. Bring to a boil, then reduce the flame and let it simmer for 30-40 minutes.
- Use an immersion blender or food processor to puree the soup until smooth.
- Serve hot.
- This soup freezes really well. Do not freeze together with the matzo balls, but in a separate container.
Tools Needed for this Recipe:
Mixing Bowls (this is the set I have and love!)
If you liked this recipe, you’ll also love:
Chicken Vegetable and Barley Soup
—-
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something
——-
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
——-
Follow along for more Lipton Kosher recipes using #Lipton and #LiptonKosher!
——-
Thanks for stopping by! I’ve got lots more freezer-friendly recipes coming up, so come back quick to get some help with your menu planning! -Miriam
Disclosure: This post was sponsored by Lipton Kosher. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Very creative. Question I have is don’t Meatballs generally take longer to cook than Matzoh Balls? Is 10 minutes enough to cook the Meatball within the Matzoh ball? Thank you.
10 Minutes is plenty of time – the meatball is very small.
Actually I once followed a recipe for mini meatballs that’s said to cook for ten minutes and I had me a pot of marbles. 10 United may cook the beef but it doesn’t soften it.
In this case ten minutes is the perfect amount of cooking time. 🙂