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

Mushroom Jalapeno Matzo Ball Soup
1 recipe photo
READY IN:1hr 30mins |
SERVES:6 |
UNITS:US |
Ingredients Nutrition
MATZO BALLS
- 1 tablespoon parsley, minced
- 1⁄4 teaspoon nutmeg
- 4 eggs
- 1 tablespoon club soda
- 1 jalapeno, minced
- 1⁄3 cup oil
- 1 cup matzo meal
SOUP
- 1 onion, diced
- 1 carrot, diced
- 1⁄2 lb mushroom, sliced
- 2 jalapenos, minced
- 1 stalk celery, diced
- 2 garlic cloves
- 1⁄2 teaspoon paprika
- 10 cups chicken broth
- 1 teaspoon oil
Directions
- In stock pot heat oil add onions ,carrots and celery.
- Add garlic, jalapeno. paprika.
- Add mushrooms; sweat down.
- Add broth.
- Simmer 30 minutes.
- Meanwhile make balls mixture; combine egg, oil, and water.
- Mix into dry ingredients.
- Let set in refrigerator while soup is simmering.
- Make balls size of walnut and drop into simmering soup.
- Cover.
- Cook 30 more minutes; do not uncover.
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Mushroom Jalapeno Matzo Ball Soup