Mexican Matzo Ball Soup

Mexican Matzo Ball Soup

Mexican Matzo Ball Soup

Cilantro Matzo Balls with Toasted Coriander and Cumin
Chicken Soup with Avocado, Jalapeño, Lime, Onion, Cilantro

The holiest of Jewish holidays, Yom Kippur ends at sunset tonight. This evening we break the fast with something simultaneously traditional and nontraditional: matzo ball soup with an unexpected twist!

Mexican flavors including cilantro, coriander, and cumin bring a bright zippy freshness to our beloved soup. No soup could be better than Nana’s, but this year things are mighty different, so why not the soup? 5781, the year we served our matzo ball soup with avocado, jalapeño, and lime!

Mexican Matzo Ball Soup Recipe

Chicken Soup with Mexican Spices

one high-quality whole soup chicken, rinsed and cut-up
one large onion, rough chopped
3 celery ribs, large slice
3 large carrots, peeled, large slice
1 parsnip, peeled, large slice
stems from one bunch of cilantro
1/2 t. whole peppercorns
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
kosher salt

Place chicken in a pot of filtered cold water, bring to a boil, skim the surface, and adjust heat to low. Skim the surface periodically to remove scum. After an hour add onion, celery, carrot, parsnip, cilantro stems, and peppercorns. Cook for another hour.

Turn off heat. With tongs, remove just the breast and thigh meat to a platter. When cooled, shred the meat and reserve for finished soup.

Add oregano and cumin to the hot soup pot. Stir and let cool for 1/2 to one hour. Strain through a colander, discard the solids. Return broth to a clean pot, add salt to taste.

Mexican Matzo Balls

2 large eggs
2 tablespoons of extra virgin olive oil
1/2 teaspoon ground cumin
1 teaspoon whole coriander seeds, toasted, ground in mortar & pestle
1 heaping tablespoon chopped cilantro
1 packet matzoh ball mix (2 1/2 oz.)

In a small bowl, whisk eggs with olive oil. Stir in the spices and cilantro.

Add one packet matzoh ball mix. Mix with a fork until completely incorporated, but don’t over-mix.

Place matzoh ball mixture in refrigerator for 20 minutes.

In the meantime bring a large pot of water to a boil.

Wet hands and roll chilled matzoh ball mixture into nine balls.

Drop balls into boiling water. Cover. Lower the heat to medium-low (not simmer).

Cook for 30 to 35 minutes, do not lift lid while cooking!

Remove balls from water with a slotted spoon.

Mexican Matzo Ball Soup

To Serve Mexican Matzo Ball Soup

diced avocado
thinly sliced white onion
thinly sliced jalapeño (don’t like spicy? leave it out)
cilantro
lime

Heat clear chicken broth to a boil, turn down the heat and add shredded chicken to warm through. Place matzo balls in the bottom of a shallow bowls. Ladle hot soup over the matzo balls. Garnish with avocado, onion, jalapeño, cilantro. Squeeze fresh lime juice on top. Serve with extra slices of lime.

Mexican Matzo Ball Soup

With the conclusion of Yom Kippur, I wish all of you, my family, and friends a New Year that is sweet and good. May you be inscribed in the Book of Life for a healthy, peaceful, and fulfilling year. And may this new year bring satisfaction, achievement, and happiness. L’Shana Tova!

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Haroset

Exotic Saffron Matzoh Balls

My Beautiful Matzo Ball Soup

Heavenly Farmer Cheese Blintzes

 

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