What better winter comfort food than a steaming bowl of tomato soup followed by nice fat meatballs. Add a crisp salad, crusty bread, and some fruit for a satisfying winter meal.

I’ve heard so many great things about the meatballs that Fern Heinig prepares for MESH. I finally got the recipe. When I looked it over, I realized that it’s the same recipe from my mother’s old recipe box. This is a classic party meatball- mini meatballs served in a chafing dish- but makes a hearty main dish, too. Fern advises following the meatball recipe exactly for no fail results although you might experiment with ground turkey.

Fern also prepares an incredibly simple but extremely tasty tomato soup. Even if you don’t like tomato soup, you’ll like this one. I did. I’m sure it’s the addition of brown sugar that gives this soup its special tam. Make it pareve by using water and serve with grilled cheese sandwiches, baked fish, or Fern’s special meatballs.

B’tayavon

TOMATO SOUP WITH RICE (serves 4)
1 35 oz can of crushed tomatoes (may be 38 oz)
8 oz of chicken stock or water
1 stalk celery chopped
1 clove garlic chopped
1 bay leaf
1/4 cup Brown sugar
1/4 cup rice
1 TB basil
Salt and pepper to taste

1. Combine all ingredients except rice in the pot.
2. Bring to boil. Add rice and lower heat to simmer.
3. Cover and cook for 30 minutes.

HOT AND SWEET MEATBALLS (serves 6-8)
For the Gravy
1 12 oz Jar of Heinz Chili Sauce (or any other brand)
12 oz of water (use the Chili sauce bottle)
1 12 oz Jar of Grape Jelly (any jar 10 – 15 oz)

For the Meatballs
2 lbs ground beef
2 Eggs
½ cup bread crumbs
1 TB kosher salt
1 TB black pepper
2 TB basil
2 TB oregano
2 TB garlic powder
2 TB onion powder
1 TB Worcestershire Sauce

1. Make gravy. In a large saucepan, combine Chili Sauce, water, and grape Jelly. Bring to boil; reduce heat to simmer.
2. Make the meatballs. Combine all the ingredients. Form into meatballs
3. Put meatballs in gravy and cook for 45 minutes to an hour with pot covered. Before serving, skim fat from the top of the pot. If made the day before and put in the refrigerator, fat will harden and can be easily removed before heating.

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Aileen Grossberg

Aileen Grossberg, a professional librarian, is a long-time congregant and serves as volunteer librarian for Shomrei's Lampert Library. The library, one of the best-kept secrets at Shomrei is used by the Rabbi, congregants, students and teachers of the JLC (Hebrew School) and Preschool. It's a tremendous resource completely supported by your donations and gifts. Aileen also heads the Shomrei Caterers, the in-house food preparation group. Can there be any better combination…good food and good books!

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