Mirta's Matzah Balls with Tuco
Try an Argentinian twist on the traditional matzah balls. Tuco is an Argentine pasta sauce, not as tomato-y as we are used to here in the United States. It is usually made with some sort of beef or chicken, as the juices of the meat provide the sauce with a rich, full-bodied flavor.
3 tablespoons olive oil
1 yellow onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 green bell pepper finely chopped
1-2 carrots, peeled and grated
1 14.5-ounce can tomato sauce
1 14.5-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/2 cup stock
1 bay leaf
1 teaspoon paprika
Italian seasonings: 1/4 teaspoon each basil, thyme, marjoram and oregano
or to taste
Salt and pepper
Follow your favorite matzah ball recipe, making 12 matzah balls the size of a golf ball. Prepare, boil and set aside in a casserole dish.
Add oil to sauce pan and warm briefly. Add onions, garlic and bell pepper in saucepan over medium heat until soft. Reduce heat to medium low and add crushed tomatoes. Simmer for 5 minutes.
Add carrot and tomato sauce to mixture. Stir in tomato paste, stock, bay leaf and seasonings. Continue to simmer for an additional 30 minutes or until you are happy with the consistency. Add more stock if tuco is too thick. Purée with an immerser if you wish to have a smoother texture.
Place matzah balls in a serving dish and pour tuco over them. Garnish with chopped parsley, oregano or chives on top. If you like to grate some Parmesan cheese to garnish, use a vegetable or pareve stock.
Refrigerate or freeze extra tomato sauce for future use.
B’tayavon! Bon appetite!