Chicken Soup with Matzo Balls, Mexican Herbs and Spices

Chicken Soup with Matzo Balls
Mexican Herbs and Spices

Our Chicken Soup with Matzo Balls gets a lively twist from Mexican herbs and spices. Fluffy cilantro matzo balls seasoned with toasted coriander and cumin float in a fragrant broth garnished with avocado, jalapeño, lime, onion, and fresh cilantro. The result is a comforting chicken soup layered with bright, zesty Mexican flavors—a fresh take on the beloved classic.

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
sea 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 30 minutes add onion, celery, carrot, parsnip, cilantro stems, and peppercorns.

After one hour use tongs to remove just the breast and thigh meat to a platter. Return the skin and bones to the pot and continue to cook the soup for another 30 minutes (2 hours cooking time total). When the breast and thigh meat have cooled, shred the meat and reserve for finished soup.

After 2 hours add oregano and cumin to the hot soup pot. Remove from heat. Stir and let cool for 1/2 hour, stirring occasionally to help cool down somewhat. Carefully 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 finely 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 about 30 minutes, do not lift lid while cooking!

Remove balls from water with a slotted spoon.

Chicken Soup with Matzo Balls, Mexican Herbs and Spices

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

Chicken Soup with Matzo Balls, Mexican Herbs and Spices