Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers

Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers Recipe

Photo: Thomas J. Story

Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland, served it as a first course for a Passover Seder.

Serves 8 (makes 4 qts.) (serving size: 2 cups)


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4 large eggs, lightly beaten
1 cup matzo meal
1/2 cup club soda
1 1/4 teaspoons kosher salt
1/4 teaspoon pepper
2 tablespoons chopped flat-leaf parsley leaves
1 head garlic
About 1/2 tsp. kosher salt
About 1 tbsp. olive oil
2 green bell peppers, cut into 1/2-in. dice
1 large onion, cut into 1/2-in. dice
3 celery stalks, cut into 1/2-in. dice
4 or 5 red Fresno or large red jalapeño chiles, stemmed, seeded, and minced
1/2 cup chopped flat-leaf parsley leaves


Total: 2 Hours

1. Mix matzo-ball ingredients and chill, covered, 30 minutes to 2 hours.

2. Preheat oven to 400°. Cut top off garlic, sprinkle with salt and pepper, and drizzle with some oil. Wrap in foil; roast 1 hour.

3. In a large pot, heat 1 tbsp. oil over medium heat. Add vegetables and 1/2 tsp. salt, cover, and cook until starting to soften, 10 minutes. Squeeze garlic from cloves into a bowl, whisk in 1/2 cup stock, and pour into vegetables with remaining stock.

4. About 30 minutes before serving, bring to a boil, then lower to a simmer. Using wet hands, loosely form matzo mixture into scant 1-in. balls; add to stock as you go. Simmer until cooked through, 30 minutes. Season with salt and pepper.

5. Serve hot, sprinkled with parsley.

Make ahead: Garlic, up to 1 week, chilled. Soup through step 3, up to 2 days, chilled.

Created date

March 2015

Nutritional Information

Calories 228
Caloriesfromfat 41 %
Protein 14 g
Fat 10 g
Satfat 2.8 g
Carbohydrate 21 g
Fiber 2.3 g
Sodium 740 mg
Cholesterol 146 mg