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Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers

Photo: Thomas J. Story

Total time 2 hrs
Yield

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

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.

Ingredients

Nutrition 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

How to Make It

  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.

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

Brown Sugar Kitchen and B-Side Baking Co., Oakland