Description
A zesty and comforting twist on a classic, this spicy matzo ball soup features the bright heat of jalapeño and fresh cilantro in a rich chicken or vegetable broth. It’s a flavorful upgrade to traditional matzo ball soup, perfect for a chilly evening.
Ingredients
- For the Spicy Broth:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1–2 fresh jalapeños, thinly sliced (seeds removed for less heat)
- 8 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro, plus more for garnish
- For the Matzo Balls:
- 4 large eggs
- 4 tablespoons schmaltz or vegetable oil
- 1 cup matzo meal
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- 2 tablespoons finely chopped cilantro
- ¼ cup sparkling water
Instructions
- Make the Matzo Ball Mixture: In a medium bowl, whisk the eggs and schmaltz (or oil) until blended. Stir in the matzo meal, salt, white pepper, chopped cilantro, and sparkling water. Mix gently. Cover and refrigerate for at least 30 minutes.
- Prepare the Spicy Broth: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 6-8 minutes until softened. Add the jalapeños and cook for 2 more minutes. Stir in cumin, smoked paprika, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes.
- Form and Cook the Matzo Balls: Bring a separate pot of salted water to a gentle boil. With wet hands or a scoop, form the matzo mixture into 1-inch balls. Carefully lower them into the boiling water. Cover the pot and reduce heat to low, maintaining a gentle simmer. Cook for 25-30 minutes.
- Finish the Soup: Gently transfer the cooked matzo balls into the spicy broth using a slotted spoon. Add the lime juice and chopped cilantro to the soup. Stir and let simmer together for 5 more minutes. Serve hot with extra cilantro for garnish.
Notes
- For a milder soup, remove the seeds and membranes from the jalapeños.
- If you don’t have schmaltz, vegetable oil is a good substitute for the matzo balls.
- Sparkling water helps make the matzo balls lighter and fluffier.
- Ensure a gentle simmer when cooking the matzo balls to prevent them from breaking.
- This spicy matzo ball soup is a flavorful variation that can be enjoyed for lunch or dinner.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (will vary based on broth choice and fat used)
- Sugar: Low
- Sodium: Moderate (adjust based on broth)
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: Low
- Protein: Moderate
- Cholesterol: Moderate
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