Mushroom Jalapeno Matzo Ball Soup Recipe

Name: Mushroom Jalapeno Matzo Ball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon parsley, minced; ¼ teaspoon nutmeg; 4 eggs; 1 tablespoon club soda; 1 jalapeno, minced; ⅓ cup oil; 1 cup matzo meal; 1 onion, diced; 1 carrot, diced; 12 lb mushroom, sliced; 2 jalapenos, minced; 1 stalk celery, diced; 2 garlic cloves; ½ teaspoon paprika; 10 cups chicken broth; 1 teaspoon oil

Servings: persons

1 tablespoon parsley, minced
¼ teaspoon nutmeg
4 eggs
1 tablespoon club soda
1 jalapeno, minced
⅓ cup oil
1 cup matzo meal
1 onion, diced
1 carrot, diced
12 lb mushroom, sliced
2 jalapenos, minced
1 stalk celery, diced
2 garlic cloves
½ teaspoon paprika
10 cups chicken broth
1 teaspoon oil

1
In stock pot heat oil add onions ,carrots and celery.
2
Add garlic, jalapeno.
3
paprika.
4
Add mushrooms; sweat down.
5
Add broth.
6
Simmer 30 minutes.
7
Meanwhile make balls mixture; combine egg, oil, and water.
8
Mix into dry ingredients.
9
Let set in refrigerator while soup is simmering.
10
Make balls size of walnut and drop into simmering soup.
11
Cover.
12
Cook 30 more minutes; do not uncover.

1722

kcal

Calories

Fat

Carbs

244

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon parsley, minced, ¼ teaspoon nutmeg, 4 eggs, 1 tablespoon club soda, and more.

Yes, Mushroom Jalapeno Matzo Ball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Jalapeno Matzo Ball Soup

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