Matzo Ball Soup with Chiles & Cilantro Recipe

Matzo Ball Soup with Chiles & Cilantro is a modern, flavorful twist on the classic Jewish comfort dish. Traditionally made with chicken broth and matzo balls, this version adds a fresh and spicy kick with chiles and cilantro, infusing the soup with bright, bold flavors that give it a unique fusion of Jewish and Latin influences. The chiles add a bit of heat, while the cilantro brings freshness to the dish, making it vibrant and hearty.

Ingredients:

For the Matzo Balls:

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup chicken fat (schmaltz) or vegetable oil
• 1/4 cup water or broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped cilantro (optional, for added flavor)

For the Broth:

• 8 cups chicken broth (preferably homemade)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1-2 jalapeño or serrano chiles, seeded and chopped (adjust to your heat preference)
• 1 tablespoon olive oil
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Prepare the Matzo Balls:

• In a medium bowl, whisk together the eggs, chicken fat (or oil), water, salt, and pepper. Add the matzo meal and cilantro, stirring until combined. Cover the mixture and refrigerate for at least 30 minutes to firm up.
• After chilling, wet your hands slightly and form the matzo mixture into 1-inch balls. Do not over-pack them, as they will expand while cooking.

2. Cook the Matzo Balls:

• Bring a large pot of salted water to a boil. Gently lower the matzo balls into the boiling water, cover, and reduce the heat to low. Simmer for about 30 minutes, until the matzo balls are cooked through and tender. Set aside.

3. Make the Soup:

• In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and chiles, and sauté until softened and fragrant, about 5 minutes.
• Add the sliced carrots, celery, and chicken broth. Bring the soup to a simmer, and cook for 15-20 minutes, until the vegetables are tender.
• Stir in the lime juice and chopped cilantro. Season with salt and pepper to taste.

4. Assemble the Soup:

• Gently add the cooked matzo balls into the soup and simmer for a few more minutes to allow the flavors to meld together.

5. Serve:

• Ladle the broth with vegetables into bowls, ensuring each bowl has a few matzo balls. Garnish with fresh cilantro and a squeeze of lime if desired.

Tips:

• Adjust the heat by using milder or hotter chiles, like jalapeños for a milder version or serranos for more heat.
• Broth variations: Add shredded chicken for extra protein or swap chicken broth for vegetable broth to make it vegetarian-friendly.
• Herb substitutes: If you’re not a fan of cilantro, you can use parsley or dill for a more traditional flavor profile.

Summary:

Matzo Ball Soup with Chiles & Cilantro brings a fresh twist to a comforting classic, infusing the traditional chicken broth and matzo balls with the bright and zesty flavors of chiles, lime, and cilantro. It’s perfect for those who enjoy a spicy, herbal twist on their matzo ball soup while still keeping it comforting and hearty.