Roasted Red Pepper Soup With Parmesan Basil Matzo Balls
Graphic by Angelie Zaslavsky
Serves 4
For the soup
1 32-ounce carton of roasted red pepper and tomato soup (If you can’t find this in the supermarket, any prepared tomato soup will do.)
½ medium-size red pepper, cut in ¼-inch slices
½ onion cut into thin slices
½ cup half & half
Chopped parsley to garnish the soup
Put all ingredients in a soup pot and cook for 20 minutes.
For the matzo balls
1 packet low-sodium matzo ball mix
½ cup grated Parmesan cheese and a few extra teaspoons to garnish the soup
½ cup chopped fresh basil
Prepare matzo ball mix according to instructions on the box. Mix in parmesan cheese and basil. Form balls, and cook in a pot of boiling water as directed.
Dr. Susan Sandler, a kosher cook in suburban Philadelphia, is director of a retirement community.
