Ingredients
- 1 cup matzah ball mix
- 2 Tbsp parsley finely chopped
- ¼ tsp grated nutmeg
- ¾ tsp kosher or coarse sea salt, or to taste
- 4 large eggs
- ⅓ cup vegetable oil
- 1 Tbsp sparkling water (optional)
- 2 Tbsp vegetable oil
- ½ cup white onion finely chopped
- 1 garlic clove finely chopped
- 2 jalapeño chiles finely chopped, seeded optional, more or less to taste
- ½ lb white mushrooms wiped clean with cloth, sliced
- ¾ tsp kosher or sea salt or to taste
- 8-10 cups chicken broth
Instructions
- In a large mixing bowl, combine the matzah ball mix, parsley, nutmeg and 1 tsp salt.
- In another small bowl, lightly beat the eggs with ⅓ cup of vegetable oil.
- Fold in the beaten eggs to the matzah 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 30 minutes.
- 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 matzah ball mix and gently drop them into the water. Cover and simmer for about 25-30 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 4-5 minutes until they have softened. Incorporate the sliced mushrooms. sprinkle the salt, stir and cover with a lid. Steam the mushrooms for about 6-8 minutes.
- Take off the lid and pour the chicken broth over the mushroom base. Once it is simmering, incorporate the already cooked matzah balls, without their cooking liquid, and serve.
- Prep Time: 10 minutes + 30 minutes refrigeration
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish