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When my grandfather was a child he lived in a small house that his father built. The house consisted of two rooms and no central heating. In the wintertime, it was my grandfather's chore to fill the wood stove with kindling and clean out its ashes. At night they would take the hot coals from the wood stove and use them to heat their bedroom and clothes. Still, during the night the coals would burn out and the house would get COLD. Dressing in layers and wearing a hat to bed helped but the bitter air has its way of sneaking in. Luckily, during the day eating warm and spicy foods like soups, stews, and anything with a kick helped keep you toasty.
To warm us up this holiday season I decided to make a Matzo Ball Soup but with a latina twist. A Mexican Matzo Ball Soup, if you will. Let me tell you it's delicious! To give it that Mexican kick I was going for I used La Morena® Whole Jalapeños that I picked up from my favorite Hispanic supermarket, La Michoacana Meat Market. It's my go-to store for tamales and barbacoa.
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These La Morena® peppers are tasty, high-quality ingredients that brought this soup from drab to fab. They gave this Mexican Matzo Ball Soup just the right amount of heat without setting your head on fire. It's fabulous! And super easy to make too!!
Mexican Matzo Ball Soup
- 3 oz matzo ball mix
- 1.5 tbsp parsley
- pinch ground nutmeg
- 1/2 tsp salt
- 2 eggs
- 2 tbsp vegetable oil
- 1.5 tbsp sesame oil
- 1.5 tbsp sparkling water
- 1/2 tsp minced garlic
- 2 whole jalapenos de-stemmed and de-seeded; finely chopped
- 8 oz baby bella mushrooms thinly sliced
- 1/2 cup onion finely chopped
- 8 cups chicken broth
- 3/4 tsp salt
- 2 tbsps vegetable oil
- In a small bowl, combine parsley, nutmeg, salt, and matzo ball mix. In a separate bowl, whisk together the eggs and oils. Fold egg mixture into dry matzo ball mixture with a rubber spatula. Add in sparkling water and mix until well combined. Cover and refrigerate for 30 minutes.
- Shape the matzo ball dough into 1 inch balls.
- In a large pot, heat vegetable oil over medium heat. Cook onions, garlic, and jalapenos for about 4 minutes or until soft. Add in mushrooms and salt; cover and let the mixture sweat for about 8 minutes.
- Add in chicken broth and bring mixture to a boil. Gently drop in matzo balls and reduce heat to a low simmer and cover pot. Simmer for about 30 minutes. Serve hot. Enjoy!
You may be wondering why I chose to add this particular twist to my recipe box. Well, my grandfather was telling me about how there's a link between Hispanics in Texas to Sephardic Jews. Marranos (the real Sephardic Jews) settled in places like New Mexico, Denver, and Monterey Texas. While his research into his bloodline suggests he may have a Jewish connection, my grandmother's last name alone raises some eyebrows. His mother's last name was Farias which is a Portuguese surname and likely Jewish. In 1492, about 120,000 Jews left Spain to go to Portugal and would of likely have been of Jewish ancestry.
On the other hand, my grandmother's parents were from Monterey Texas. The mecca of Sephardic Jews. Just having the last name Solomon is almost enough for us to believe she had a connection. Unfortunately, his research into her bloodline ended at church fire where all those nice Spanish documents got destroyed.
Whether I am related to Sephardic Jews or not remains a mystery unless you consider how my grandmother's family was always referring to each other as codo (tightwad) as proof enough. Jews have an old stereotype of being stingy with money. Or how my grandfather and grandmother were pretty fair skinned for Mexicans. Maybe descendants from gachupines (Spanish-born)? Who knows.
Either way, this Mexican Matzo Ball Soup hits the spot and makes you feel all warm and tingly thanks to La Morena®. It's a delicious meal that's sure to bring your friends and family together this holiday season.
Don't forget to enter the giveaway #VivaLaMorenaSweepstakes!