Roasted Red Pepper Soup With Parmesan Basil Matzo Balls

Graphic by Angelie Zaslavsky

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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.