Scott:
Ana:
Alex:
Ingredients
- 1 cup matzo ball mix
- 2 Tbs flat-leaf parsley, chopped
- 1/4 tsp ground nutmeg
- Salt
- 4 Eggs
- 8 Tbs Canola oil
- 2 Tbs toasted sesame oil
- 2 Tbs sparkling water
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 2 jalapeno chiles, chopped
- 8 oz white and/or baby bella mushrooms
- 8 cups chicken broth
Steps
1) In a large bowl, combine the matzo ball mix, parsley, nutmeg, and 3/4 teaspoon salt. In another small bowl, lightly beat the eggs with 6 tablespoons of the canola oil and the sesame oil. Fold the beaten eggs into the matzo ball mixture with a rubber spatula. Add the sparkling water and mix until well combined. Cover and refrigerate for at least 30 minutes.
2) Heat the remaining 2 tablespoons oil in a large pot over medium heat. Add the onion, garlic and chiles and cook, stirring, for 4 to 5 minutes, until they have softened a bit. Stir in the mushrooms and 3/4 teaspoon salt, cover, and steam the mushrooms for 6 to 8 minutes.
3) Remove the lid and cook uncovered until the liquid in the pot evaporates. Add the chicken broth and bring to a simmer. Taste and adjust the seasonings.
4) Meanwhile, when ready to cook the matzo balls, bring about 3 quarts salted water to a rolling boil in a large pot over high heat. Reduce the heat to medium and keep at a steady simmer. With wet hands, shape the matzo ball mix into 1- to 1 1/2-inch balls and gently drop them into the water.
5) Reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the matzo balls are completely cooked and have puffed up. Remove with a slotted spoon and transfer to the soup. Serve.