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Mushroom-Jalapeño Matzo Ball Soup

6 to 8 servings
Sopa de Bolas de Matzo con Hongos y Jalapeño


  • 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

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 1/3 cup of vegetable 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 a couple of tablespoons of 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.