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MEXICAN Matzo Ball Soup

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.
Course Appetizers
Cuisine Mexican
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

  1. 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.
  2. Shape the matzo ball dough into 1 inch balls.

Broth

  1. 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.
  2. 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!