Roasted Red Pepper Soup With Parmesan Basil Matzo Balls
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO