Mushroom Jalapeno Matzo Ball Soup
Warm, comforting, and bursting with bold flavors, Mushroom Jalapeño Matzo Ball Soup offers a modern twist on the classic Jewish comfort dish. Fluffy matzo balls infused with fresh parsley and a hint of jalapeño heat are the star of this hearty soup, balanced by a rich vegetable broth loaded with tender mushrooms, carrots, and celery. The jalapeños add a subtle kick, while cremini or button mushrooms bring depth and umami to each bite. Perfect for chilly evenings or festive gatherings, this recipe combines tradition with a flavorful upgrade, making it a crowd-pleaser for both matzo ball soup purists and those seeking something new. Serve it garnished with fresh dill for a pop of color and herbaceous finish. Ready in just 90 minutes, this soup is as satisfying to prepare as it is to enjoy!
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Recipe Information
Ingredients
- 1 cup Matzo meal
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 0.25 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (chopped)
- 2 medium Jalapeno (finely diced, seeds removed for less heat)
- 2 cups Cremini or button mushrooms (sliced)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 8 cups Vegetable stock
- 2 medium Carrots (sliced into rounds)
- 2 stalks Celery (sliced)
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh dill (for garnish, optional)
Instructions
In a medium mixing bowl, whisk together eggs, vegetable oil, water, and salt until combined.
Stir in the matzo meal, parsley, and half of the diced jalapenos until the mixture is uniform. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to chill.
In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
Stir in the garlic, mushrooms, carrots, celery, and remaining diced jalapenos. Cook for another 5-7 minutes until the vegetables soften slightly.
Pour in the vegetable stock, season with black pepper, and bring to a gentle boil. Lower the heat to a simmer while you prepare the matzo balls.
Wet your hands and form the chilled matzo ball mixture into balls about the size of a walnut (approximately 1-inch in diameter). You should have 12-15 balls, depending on size.
Carefully drop the matzo balls into the simmering soup. Cover the pot and let the matzo balls cook for 30-40 minutes. They will expand and become tender.
Taste the soup and adjust seasoning if necessary with additional salt or pepper.
Serve hot, garnished with fresh dill if desired.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 44.9 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 463 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4967 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
