Mushroom Jalapeno Matzo Ball Soup

30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #13106

July 15, 2014



"From patis table; really good recipes on this blog; good instructions too."

Original is 6 servings
  • MATZO BALLS
  • SOUP

Nutritional

  • Serving Size: 1 (592.2 g)
  • Calories 300.6
  • Total Fat - 17.7 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 138.9 mg
  • Sodium - 2035.5 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 4.2 g
  • Sugars - 6.2 g
  • Protein - 9.8 g
  • Calcium - 90.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 66.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In stock pot heat oil add onions ,carrots and celery.

Step 2

Add garlic, jalapeno. paprika.

Step 3

Add mushrooms; sweat down.

Step 4

Add broth. Simmer 30 minutes.

Step 5

Meanwhile make balls mixture; combine egg, oil, and water. Mix into dry ingredients. Let set in refrigerator while soup is simmering.

Step 6

Make balls size of walnut and drop into simmering soup. Cover. Cook 30 more minutes; do not uncover.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting jalapenos, choose ones that are bright green and firm. Avoid ones that are wrinkled or soft.
  • Be sure to use matzo meal specifically, as other types of meal might not create the desired texture for the matzo balls.

  • Substitute olive oil for the oil in the matzo ball mixture for a healthier option. The benefit of this substitution is that olive oil is a better source of healthy fats than other types of oil, and is associated with a range of health benefits.
  • Substitute vegetable broth for the chicken broth for a vegetarian option. The benefit of this substitution is that it eliminates the need for animal products, making the dish vegetarian-friendly.

Vegetarian Version Substitute vegetable broth for chicken broth and omit the matzo balls.


Gluten-Free Version Substitute gluten-free broth for chicken broth and use gluten-free matzo ball mix.


Garlic Parmesan Roasted Asparagus: Roasted asparagus is a delicious and simple side dish that pairs perfectly with the Mushroom Jalapeno Matzo Ball Soup. The crisp-tender asparagus is tossed in garlic and parmesan cheese for a savory and flavorful dish.


Baked Herb-Crusted Salmon: This flavor-packed salmon dish is the perfect accompaniment to the Mushroom Jalapeno Matzo Ball Soup. The salmon is coated in a mixture of fresh herbs and breadcrumbs, then baked until golden and flaky. The combination of flavors will delight your taste buds and make for a memorable meal.




FAQ

Q: How long do the matzo balls need to cook?

A: The matzo balls need to cook for 30 minutes in the simmering soup. Make sure to cover the pot and do not uncover it while the matzo balls are cooking.



Q: What is the best way to store matzo balls?

A: Matzo balls should be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place in an airtight container and store in the freezer for up to 3 months.

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Fun facts:

The matzo ball soup is a traditional Jewish dish, which is often served during the Passover Seder. The matzo ball is made from matzo meal, which is made of ground-up matzo, a type of unleavened bread.

The famous Mexican-American actress, Salma Hayek, is said to be a fan of this recipe. She has been known to prepare it for her family and friends during the holidays.