Tomato and Matzo Soup (Minestra di pomodori e azzime)


6 cups vegetable stock
2 pounds plum tomatoes,peeled and chopped
2 sheets matzo, crumbled
4 cloves garlic, minced
8 basil leaves
1/4 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: chopped fresh basil, extra-virgin olive oil


In a large pot over medium-high heat, combine stock, tomatoes, matzo, garlic, basil, and olive oil; bring to a boil. Lower heat and simmer 30 minutes, stirring often to crush the matzo into the stock. Discard basil leaves and season with salt and pepper. Ladle into bowls and garnish with chopped basil and a drizzle of olive oil. Serve hot.


Yield: 6 servings

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