CABBAGE SOUP WITH MATZOH MEATBALLS
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
½ cup matzo meal
½ pound ground beef
salt and pepper
1 tablespoon oregano
1 teaspoon cumin
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)