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 editor-in-chief Jodi Rudoren
We're building on 127 years of independent journalism to help you develop deeper connections to what it means to be Jewish today.
With so much at stake for the Jewish people right now — war, rising antisemitism, a high-stakes U.S. presidential election — American Jews depend on the Forward's perspective, integrity and courage.
— Jodi Rudoren, Editor-in-Chief