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 Time15minutes
Cook Time42minutes
Total Time1hour27minutes
Servings6
Ingredients
Matzo Balls
3ozmatzo ball mix
1.5tbspparsley
pinchground nutmeg
1/2 tspsalt
2eggs
2tbspvegetable oil
1.5tbspsesame oil
1.5tbspsparkling water
Broth
1/2tspminced garlic
2wholejalapenosde-stemmed and de-seeded; finely chopped
8ozbaby bella mushroomsthinly sliced
1/2cuponionfinely chopped
8cupschicken broth
3/4tspsalt
2 tbspsvegetable oil
Instructions
Matzo Balls
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.
Broth
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!