Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: ewish-Inspired
Ingredients: 4 eggs; 2 tbsp olive oil; 2 pouches (1 box) Lipton Kosher Matzo Ball Mix; 1/2 lb ground beef; 1/2 tsp kosher salt; 1/2 tsp garlic powder; 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/4 tsp dried oregano; 1/4 tsp dried sage; 1/4 tsp black pepper; 2 tbsp olive oil; 2 medium Spanish onions, diced; 2 medium red onions, diced; 2–3 garlic cloves, sliced; 2 cans (28 oz each) whole peeled tomatoes (with juice); 4 cups chicken or vegetable broth; 1 tsp kosher salt; 1 tsp dried parsley; 1/2 tsp dried basil; 1/4 tsp black pepper; 1/4 tsp dried oregano; 1/4 tsp ground sage

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Meatball-Stuffed Matzo Balls in Creamy Tomato Soup bring a comforting, flavorful fusion to your table—perfect for National Tartan Day, Passover, or any evening in need of a warm, satisfying meal. In this cozy dish, fluffy matzo balls hide tender meatball centers and are served in a silky, herb-infused tomato soup. It’s a creative take on a classic Jewish comfort food, combining old-world tradition with modern flair and bold, savory depth.

Why You’ll Love This Recipe

This dish is hearty, imaginative, and irresistibly homey. The hidden meatball inside each matzo ball offers a delightful surprise that turns a traditional soup into a filling meal. The matzo balls are tender and flavorful, while the tomato soup is smooth, rich, and aromatic with a hint of creaminess. It’s a perfect make-ahead dish for a crowd or an impressive comfort food for family dinners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Matzo Ball Mix
4 eggs
2 tablespoons olive oil
2 pouches (1 box) Lipton Kosher Matzo Ball Mix

For the Meatball Mix
1/2 pound ground beef
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon black pepper

For the Creamy Tomato Soup
2 tablespoons olive oil
2 medium Spanish onions, diced
2 medium red onions, diced
2–3 garlic cloves, sliced
2 cans (28 oz each) whole peeled tomatoes (with juice)
4 cups chicken or vegetable broth
1 teaspoon kosher salt
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground sage

directions

Matzo Balls

In a bowl, whisk together the eggs and olive oil. Stir in matzo ball mix until evenly blended. Refrigerate for 10–20 minutes to firm up.
In a separate bowl, combine all meatball mix ingredients. Form into small meatballs, about 1/2 inch in size.
Take a scoop (about 3/4 inch) of the chilled matzo mixture. Flatten slightly, press one meatball into the center, and seal the dough around it. Roll gently to form a smooth ball.
Bring a large pot of salted water to a boil. Gently drop in 6–8 stuffed matzo balls at a time. Boil for 10 minutes, turning occasionally.
Remove with a slotted spoon and set aside. Use fresh water if the cooking water becomes too cloudy between batches.

Tomato Soup

Heat olive oil in a large pot over medium heat. Sauté diced onions until soft and translucent, about 5–10 minutes.
Add garlic and cook for 1 minute.
Pour in the whole peeled tomatoes (with juice), broth, and all the herbs and seasonings. Stir to combine.
Bring to a boil, then reduce heat and let simmer for 30–40 minutes, uncovered.
Use an immersion blender to puree the soup until smooth and creamy. Adjust seasoning to taste.
To serve, ladle hot tomato soup into bowls and add 2–3 stuffed matzo balls per serving. Garnish with chopped parsley or a swirl of cream, if desired.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8 servings
Calories: 420 kcal per serving

Variations

Vegetarian Version: Substitute the beef with plant-based ground meat or a lentil-walnut mixture.
Spicy Kick: Add a pinch of crushed red pepper or cayenne to the meatball mix or soup.
Cream Finish: Stir in a splash of heavy cream or coconut milk after blending for extra richness.
Mini Appetizers: Form smaller matzo balls for appetizer-sized servings or party starters.
Matzo-Free Option: Try stuffing meatballs in dumpling dough for a non-Passover variation.

storage/reheating

Store soup and matzo balls separately in airtight containers in the refrigerator for up to 3 days. Reheat soup gently on the stovetop and warm the matzo balls in the soup just before serving to prevent overcooking. For longer storage, both the soup and matzo balls can be frozen separately for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

FAQs

Can I use homemade matzo ball mix instead of boxed?

Yes, a homemade mix of matzo meal, eggs, oil, and seasonings will work just as well. Be sure to chill the dough before shaping.

What’s the best type of ground meat for the stuffing?

Lean ground beef works well, but turkey, chicken, or lamb are also delicious alternatives.

Can I make the matzo balls in advance?

Yes, you can form and boil the matzo balls ahead of time. Store them in a sealed container and reheat in hot broth or soup before serving.

How do I know when the matzo balls are done?

They will float to the top and feel firm to the touch after about 10 minutes of simmering.

Can I use crushed tomatoes instead of whole?

Yes, crushed or diced tomatoes work, but whole peeled tomatoes provide a richer texture when blended.

Is this dish kosher for Passover?

Yes, when using kosher-for-Passover matzo ball mix and ensuring all other ingredients comply.

How can I thicken the soup?

Simmer uncovered to reduce the soup naturally, or blend in a small amount of cooked rice or potato for extra body.

What can I serve with this soup?

Crusty bread (if not during Passover), matzo crackers, or a fresh green salad complement the meal well.

Can I make this dairy-free?

Yes, the soup is naturally dairy-free. Avoid adding cream or use a non-dairy alternative.

Is the soup spicy?

It’s mildly seasoned with herbs. Spice levels can be increased with additional pepper or chili.

Conclusion

Meatball-Stuffed Matzo Balls in Creamy Tomato Soup is a heartwarming, creative fusion of tradition and comfort. With its savory core and rich, velvety base, this dish reimagines classic matzo ball soup into something new and memorable. Perfect for Passover, National Tartan Day, or simply a cozy evening at home, it’s a dish full of flavor, warmth, and heritage to share with loved ones.