Name: Mushroom-Jalapeño Matzo Ball Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 cup matzo ball mix; 2 tablespoons parsley (finely chopped); 1/4 teaspoon grated nutmeg; 3/4 teaspoon kosher or coarse sea salt (or to taste); 4 large eggs; 1/3 cup vegetable oil; 1 tablespoon sparkling water (optional, to make the matzo balls fluffy); 2 tablespoons vegetable oil; 1/2 cup white onion (finely chopped); 1 garlic clove (finely chopped); 2 jalapeño chiles (finely chopped, seeded optional, more or less to taste); 1/2 pound white mushrooms (wiped clean with cloth, sliced); 3/4 teaspoon kosher or sea salt (or to taste); 8-10 cups chicken broth