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Tomato Matzo Balls

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant twist on a traditional favourite brings a rich, savoury depth to your next bowl of soup. These tomato matzo balls offer a subtle acidity and beautiful colour that elevates the classic dumpling into something truly special. By incorporating tomato paste directly into the mix, you achieve a complex flavour profile that pairs wonderfully with both clear vegetable broths and rich, hearty stocks.

Ideal for a vegetarian starter or a comforting midweek supper, this recipe focuses on a light touch to ensure the matzo balls remain soft and fluffy rather than dense. Serve them simply in a steaming bowl of broth garnished with fresh parsley for a nutritious and warming dish that the whole family will enjoy. They are a brilliant way to add a modern flair to your homemade Jewish-style cooking.

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Ingredients for Tomato Matzo Balls

  • 2 large eggs, plus 1 egg white

  • 2 tablespoons olive oil

  • 45ml tomato paste

  • 120 to 180ml matzo ball mix (usually 1-1 1/2 bags out of a box)

How to make Tomato Matzo Balls

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In a medium bowl whisk the eggs and the oil. Add the tomato paste into the egg mixture. Whisk to incorporate fully. Sprinkle in 120ml (1 bag) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.

Meanwhile, bring a pot of water or chicken stock to a boil.

Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture, adding more matzo ball mix or matzo meal as needed. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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