A Pati Jinich Recipe
Mushroom-Jalapeño Matzo Ball Soup
6 to 8 servings
Sopa de Bolas de Matzo con Hongos y Jalapeño
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
- 8 tablespoons vegetable oil, divided
- 2 tablespoons toasted sesame oil
- 1 tablespoon sparkling water, optional, to make the matzo balls fluffy
- 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
To Prepare
- In a large mixing bowl, combine the matzo ball mix, parsley, nutmeg, and 1 teaspoon of salt. In another small bowl, lightly beat the eggs with 6 tablespoons the of vegetable oil and the sesame oil. Fold in the beaten eggs to the matzo ball mixture with a spatula. Add the sparkling water if you want the matzo balls fluffy, and mix well until well combine. Cover the mix and refrigerate for at least half an hour.
- Bring about 12 cups of salted water to a rolling boil in a large soup pot. Bring heat down to medium and keep at a steady simmer. With wet hands, make about 1 inch balls out of the matzo ball mix and gently drop them into the water. Cover and simmer for about 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons of vegetable oil over medium heat in a large cooking pot. Add the onion, garlic and chiles and sauté for 4 to 5 minutes until they have softened. Incorporate the sliced mushrooms. sprinkle the salt, stir and cover with a lid. Steam the mushrooms for about 6 to 8 minutes.
- Take off the lid and pour the chicken broth over the mushroom base. Once it is simmering, incorporate the already cooked matzo balls, without their cooking liquid, and serve.
