Mushroom-Jalapeño Matzo Ball Soup

Ingredients

• 1 cup matzo ball mix
• 2 tablespoons parsley (finely chopped)
• 1/4 teaspoon grated nutmeg
• 3/4 teaspoon kosher or coarse sea salt (or to taste)
• 4 large eggs
• 8 tablespoons vegetable oil (divided)
• 2 tablespoons toasted sesame oil
• 1 tablespoon sparkling water (optional, to make the matzo balls fluffy)
• 1/2 cup white onion (finely chopped)
• 1 garlic clove (finely chopped)
• 2 jalapeño chiles (finely chopped, seeded optional, more or less to taste)
• 1/2 pound white mushrooms (wiped clean with cloth, sliced)
• 3/4 teaspoon kosher or sea salt (or to taste)
• 8-10 cups chicken broth

Instructions

1. 1

   In a large mixing bowl, combine the matzo ball mix, parsley, nutmeg, and 1 teaspoon of salt. In another small bowl, lightly beat the eggs with 6 tablespoons the of vegetable oil and the sesame oil. Fold in the beaten eggs to the matzo ball mixture with a spatula. Add the sparkling water if you want the matzo balls fluffy, and mix well until well combine. Cover the mix and refrigerate for at least half an hour.

2. 2

   Bring about 12 cups of salted water to a rolling boil in a large soup pot. Bring heat down to medium and keep at a steady simmer. With wet hands, make about 1 inch balls out of the matzo ball mix and gently drop them into the water. Cover and simmer for about 25 to 30 minutes.

3. 3

   Meanwhile, heat the remaining 2 tablespoons of vegetable oil over medium heat in a large cooking pot. Add the onion, garlic and chiles and sauté for 4 to 5 minutes until they have softened. Incorporate the sliced mushrooms. sprinkle the salt, stir and cover with a lid. Steam the mushrooms for about 6 to 8 minutes.

4. 4

   Take off the lid and pour the chicken broth over the mushroom base. Once it is simmering, incorporate the already cooked matzo balls, without their cooking liquid, and serve.