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Mexican Matzo Ball Soup
A Mexican interpretation of Matzo Ball Soup featuring jalapenos and mushrooms. It's a comforting yet super light soup with a subtle kick.
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 1 hour 27 minutes
Servings 6
Ingredients
Matzo Balls
- 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
Broth
- 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
Instructions
Matzo Balls
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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.
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Shape the matzo ball dough into 1 inch balls.
Broth
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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.
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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!