Hello everyone, I’m Lena Santoro and I’m excited to share my Italian-inspired Matzo Ball Soup recipe with you. Growing up in a Jewish-Italian family, food has always played a central role in my life, and Passover is no exception. This recipe is a perfect fusion of my two culinary worlds and has become a new family tradition.
Lena Santoro is a freelance food writer and recipe developer based in Brooklyn, New York. She discovered her passion for cooking while studying abroad in Italy during college and has been exploring culinary traditions ever since. Lena is particularly interested in the intersection of food and culture, and enjoys experimenting with new flavors and techniques in the kitchen. When she’s not cooking, Lena can be found exploring the city’s many farmers markets or hiking in upstate New York.
Lena currently resides in the United States and grew up in the United States.
Speaking of Passover, have you seen the Charoset with Dried Fruits recipe on this blog? It’s a unique twist on the classic Passover dessert that’s definitely worth trying. And if you’re a fan of asparagus like me, you’ll love the Creamy and Delicious Asparagus and Goat Cheese Risotto and the 3-Ingredient Asparagus and Prosciutto Bundles recipes – both with an Italian flair.
The Matzo Ball Soup recipe itself comes from my great-grandmother, who was born in Italy and immigrated to the United States in the early 1900s. She originally made the soup with Italian-style dumplings, but adapted the recipe to include matzo balls for Passover. Over the years, my family has continued to tweak the recipe, adding in our own blend of Italian herbs and vegetables.
In today’s world, I believe it’s more important than ever to embrace and celebrate our cultural heritage. Food is an amazing way to connect with our roots and learn about the traditions of others. This Italian-Inspired Matzo Ball Soup recipe is a perfect example of how we can bring together different culinary traditions and create something truly unique and delicious. I hope you enjoy it as much as my family does!
What you need
Mamma Mia, Matzo! Italian-Inspired Matzo Ball Soup for a Tasty Passover Twist is a dish that combines the best of Jewish and Italian cuisine. This mouth-watering soup features tender matzo balls infused with aromatic Italian herbs like basil, oregano, and thyme, served in a rich tomato-based broth with hearty vegetables like zucchini, bell peppers, and mushrooms. Making this dish is easier than you think! First, we whip up the matzo balls by mixing together matzo meal, eggs, olive oil, herbs, and spices, then chilling the mixture for at least 30 minutes to firm up. Once the mixture has chilled, we form the balls by hand and simmer them in a pot of boiling water for 25-30 minutes. Meanwhile, we sauté the vegetables in olive oil, then add vegetable broth and diced tomatoes to create a delicious soup base. Finally, we gently transfer the matzo balls to the soup and let them simmer for a few minutes to absorb all the flavors. The result is a soup that’s both hearty and light, and bursting with savory Italian flavors that will transport your taste buds to the Mediterranean coast.
Ingredients:
- Matzo Meal
- Eggs
- Olive Oil
- Fresh Basil – Adds a bright, fresh flavor to the matzo balls. Can be swapped for dried basil, but use less.
- Fresh Oregano – Gives the matzo balls a savory, slightly peppery taste. Can be swapped for dried oregano.
- Fresh Thyme – Adds a subtle earthy flavor to the matzo balls. Can be swapped for dried thyme.
- Garlic Powder
- Salt
- Black Pepper
- Vegetable Broth – Used to make the soup base. Can be swapped for chicken broth if not making a vegetarian version.
- Diced Tomatoes – Adds a rich tomato flavor to the soup base.
- Zucchini – Adds a subtle sweetness and a nice texture to the soup.
- Red Bell Pepper – Adds a bright pop of color and a slightly sweet flavor to the soup.
- Mushrooms – Adds an umami flavor and a meaty texture to the soup. Can be swapped for any type of mushroom.
- Fresh Parsley – Used as a garnish and adds a fresh, bright flavor to the soup.
Utensils:
- Mixing Bowl
- Wooden Spoon
- Soup Pot
- Chef’s Knife
- Cutting Board – Optional, if you have a good knife skills, you can use a plate instead.
- Measuring Cups and Spoons
- Soup Ladle
Matzo Meal, the backbone of Matzo Balls
Matzo meal is the key ingredient in matzo balls, and provides the base for their texture and flavor. It’s essentially ground-up matzo crackers, and is made by grinding the matzo into a fine powder. I love using matzo meal because it’s a staple ingredient in Jewish cuisine, and has been used for centuries to create traditional Passover dishes. The matzo balls made with matzo meal are light and fluffy, but still hearty enough to be a satisfying soup ingredient. Some people might worry that matzo meal is unhealthy, but in moderation, it’s perfectly fine. In fact, it’s a good source of carbohydrates and fiber, which can help keep you full and energized. For me, matzo meal is an important ingredient because it connects me to my Jewish heritage and reminds me of the traditional dishes my family has been making for generations.
Zucchini, a vegetable with a twist
Zucchini is a vegetable that’s often overlooked, but it’s actually quite versatile and flavorful. I love using zucchini in this recipe because it adds a subtle sweetness and a nice texture to the soup. It’s also a great source of vitamins and minerals, like vitamin C and potassium. One of my favorite ways to prepare zucchini is by slicing it into thin ribbons and sautéing it with garlic and olive oil. It’s a quick and easy side dish that pairs well with almost any main course. I was actually introduced to zucchini by my Italian side of the family, who used it in many of their dishes. Now, it’s one of my favorite vegetables to cook with, and I’m always looking for new ways to incorporate it into my recipes. Whether roasted, grilled, or sautéed, zucchini is a versatile and healthy ingredient that adds a unique twist to any dish.
What to serve it with?
I love serving my Italian-Inspired Matzo Ball Soup with a warm, crusty bread on the side. The bread is perfect for dipping into the rich tomato-based broth and soaking up all the delicious flavors. I particularly love using a rustic sourdough bread, which has a tangy flavor that pairs well with the savory soup. It’s also a great way to round out the meal and make it more filling, without weighing it down too much. I think bread is the perfect accompaniment to this dish because it’s a staple in Italian cuisine, and reminds me of my travels to Italy and the delicious breads I tasted there. Plus, it’s a great way to mop up every last drop of soup!
Summary
And that’s it for my Mamma Mia, Matzo! Italian-Inspired Matzo Ball Soup recipe. I hope you enjoyed this unique twist on a classic dish as much as I did. I encourage you to try this recipe at home, and let me know in the comments how it turned out for you. Did you make any changes or substitutions? Did you serve it with any other sides? I would love to hear your thoughts and suggestions! As always, cooking is a journey, and I’m excited to share this culinary adventure with you. Thank you for reading, and buon appetito!
Here’s the recipe:
Mamma Mia, Matzo! Italian-Inspired Matzo Ball Soup for a Tasty Passover Twist
Equipment
- Mixing bowl
- wooden spoon
- Soup Pot
- chef’s knife
- cutting board
- Measuring cups and spoons
- Soup Ladle
Ingredients
- 1 cup Matzo Meal
- 4 Eggs
- 2 tablespoons Olive Oil
- 1/4 cup, chopped Fresh Basil
- 1 tablespoon, chopped Fresh Oregano
- 1 tablespoon, chopped Fresh Thyme
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 8 cups Vegetable Broth
- 1 can (28 ounces) Diced Tomatoes
- 1 medium, chopped Zucchini
- 1 medium, chopped Red Bell Pepper
- 8 ounces, sliced Mushrooms
- 1/4 cup, chopped Fresh Parsley
Instructions
- Make the Matzo Balls – In a large mixing bowl, whisk together the matzo meal, eggs, olive oil, fresh herbs, garlic powder, salt, and black pepper until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up. Meanwhile, bring a large pot of salted water to a boil. Once the matzo ball mixture is chilled, use your hands to form it into 1-inch balls. Drop the balls into the boiling water and reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the matzo balls are fully cooked and tender. Be sure to use a large pot of boiling water and reduce the heat to a simmer once you add the matzo balls. This will ensure that they cook evenly and don’t fall apart.
- Make the Soup – In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the zucchini, red bell pepper, and mushrooms and sauté for 5-7 minutes, or until the vegetables are tender. Add the vegetable broth and diced tomatoes to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for 20-25 minutes, or until the vegetables are fully cooked and the broth is flavorful. Season the soup with salt and black pepper to taste. Feel free to add other vegetables or herbs to the soup, depending on what you have on hand. You can also use chicken broth instead of vegetable broth if you’re not making a vegetarian version.
- Combine the Matzo Balls and Soup – Using a soup ladle, transfer the matzo balls from the pot to the soup. Let the matzo balls simmer in the soup for 5-10 minutes, or until heated through. Ladle the soup into bowls and garnish with fresh parsley before serving. Be gentle when transferring the matzo balls to the soup, as they can be delicate and break apart easily.
