Stuart Schnee
Public Relations, Marketing & Sales
14 Walt Whitman Trail
Morristown, NJ 07960
Tel: 973-796-2753
Email: stu@stuartschnee.com
CABBAGE SOUP WITH MATZOH MEATBALLS
Ingredients:
1 large onion, diced
4 garlic cloves, chopped
5 tablespoons canola oil
1 tablespoons sugar
4 tomatoes, diced
1 large green cabbage, chopped
8 cups chicken stock
1 tablespoon honey
2 cups tomato sauce
Matzo Meatballs:
½ cup matzo meal
½ pound ground beef
3 eggs
salt and pepper
1 tablespoon oregano
1 teaspoon cumin
Directions:
Sauté onion and garlic in canola oil until brown.
Add sugar and caramelize.
Add remaining ingredients and bring to a boil.
Let boil for 30 minutes and then simmer.
While the soup is boiling, mix all ingredients for the matzo meatballs.
Form into balls, then add the matzo meatballs to the boiling soup. Cook for 20 minutes.
Recipe courtesy of THE NO-POTATO PASSOVER by Aviva Kanoff
(February 2013, Hardcover, $29.99)
[...] shared two sneak peak recipes for us to try, Cabbage Soup with Matzoh Meatballs and Poached Peach and Chicken [...]
This recipe looks like something I will make all year long. I always try new soups for Pesach. I will probably do this one. A nice alternative to chicken soup.
sharon wiener
Canola oil is not kosher for Passover for Ashkenazi Jews. Heard it is o.k. for Sephardic as are many other foods that Ashkenazi don’t eat on Passover (rice, peanuts, corn, etc.)