Mexican Matzo Ball Soup

Courtesy of Chef Tim Spinner

Mexican Matzo Ball Soup
Serves 4-6

- 8 ea Plum Tomatoes (Charred on Grill or Cast Iron Skillet)
- 3 ea cloves Garlic  (Charred on Grill or Cast Iron Skillet)
- 1 ea Spanish Onion (Charred on Grill or Cast Iron Skillet)
- 2 oz Tomato Paste
- 3 ea Pasilla Chiles
- 3 ea Gaujillo Chiles
- 2 ea Chipotles in Adobo
- Matzo
- 1 Gallon Chicken Stock
- Vegetable Oil

For the soup:
In a large stock pot heat vegetable oil until hot.  Add charred tomatoes, onions and garlic.  Cook for 5 minutes.  Add Tomato Paste, Gaujillo Chiles, Pasilla Chiles and Chipotles in Adobo.  Cook on low for 10 minutes.  Make sure to stir the pot often so the ingredients do not burn.  Add the chicken stock.  Bring up to a boil and turn to a low simmer.  Cook for 45 minutes.  Add Matzo and cook for another 10 minutes until Matzo is soft and tender.  Puree with a stick blender on high and pass soup through a large hole china cap.  Season with Salt.

For the Matzo Balls:
*recipe courtesy of Streits

Follow recipe:
-1 c Streit’s Passover Matzo Meal
- 4 Large Eggs
- ¼ Cup Vegetable Oil
- ¼ c Selzer
- 1 tbs Parsley, chopped
- Salt, TT

Beat eggs.  Add water, oil and salt.  Mix well.  Add matzo meal and stir thouroughly.  Refridgerate for 30 minutes.  Partially fill a large pot with water and bring to a boil.  Season with salt.  Moisten palms with cold water.  Form mixture into balls about 1 inch in diameter.  Drop balls in boiling water.  When all the matzo balls are in the pot reduce heat to low.  Simmer covered for about 30 minutes.  Remove with a slotted spoon and refrigerate for later.

Assembling soup:
Warm up broth.  Add matzo balls and let simmer for 5 minutes.  Transfer to bowl and garnish with cilantro, diced onion and micro arugula.

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