Jewish comfort food meets Tex Mex comfort food with Matzah Ball Chicken Tortilla Soup! (Tortillas optional.) Scroll down for a giveaway!!
How’s your Passover going?? Are you loving matzah pizza for every meal, or do you find yourself dreaming of bagels and pasta? Y’all are doing great! Just a few more days. #freedom.
I don’t think I could ever get sick of matzah ball soup though.
Matzah ball soup is one of those Jewish foods that do not even need remixing. Dare I say it’s perfect as is? I dare. There is not much better than homemade stock, light matzah dumplings with a slight bite (my preference), and lots of dill. But that certainly doesn’t stop me from trying to improve upon perfection.
When I first moved from New York City to Austin, Texas, I missed some of my favorite foods (Bagels! Pizza! Really good coffee for 80 cents out of a cart!) But then I discovered new loves.
Queso, the addicting cheesy dip responsible for a 10-pound weight gain, and tortilla soup, the healthy-ish spicy tomato soup, topped with chunks of avocado and crispy fried tortilla strips. If matzah ball soup is Jewish penicillin, then chicken tortilla soup must be the Mexican version.
You may or may not notice this tortilla soup is missing the tortillas. Minor detail — the rich tomato broth gives you all the Tex-Mex flavor you need. Feel free to pile on the tortilla strips post-Passover, but with lots of avocado, jalapeños and cilantro, I didn’t even miss them. P.S. Make sure your spices are kosher for Passover if you’re into that sort of thing.
Cilantro and cumin go into those balls. Ball so hard. Oh y’all. I had fun making my soup in my new Le Creuset Soup Pot. Simmered to perfection and the tomato didn’t even stain the surface. Love! Soup’s on!
- For matzah balls:
- 3 large eggs
- 3 tbsp. olive oil or schmaltz
- 3 tbsp. sparkling water
- ¾ cup matzah meal
- 2 tbsp. grated onion, dried well
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tsp. ground cumin
- ¼ cup cilantro, minced
- For soup:
- 1 large dried pasilla chile, stemmed
- 2 tbsp. olive oil or schmaltz
- ½ tsp. kosher salt, or to taste
- 1 small onion, diced (1/2 cup)
- 2 jalapeños, diced (leave the seeds and veins out for less spice), plus more for garnish
- 4 garlic cloves, minced
- 2 tsp. ground cumin
- 1 tsp. smoked paprika (or paprika)
- 1 tbsp. chili powder
- ¼ tsp. cracked black pepper, or to taste
- 5 cups chicken broth (preferably homemade)
- 29 ounces diced tomatoes with liquid
- 1 cup cooked shredded chicken
- For garnish:
- Cilantro leaves, minced
- Diced avocado
- First, make the matzah ball mix. In a medium bowl, whisk together eggs, olive oil or schmaltz, and sparkling water. Then stir in matzah meal, onion, baking powder salt, pepper, cumin and cilantro. Do not over-mix. Refrigerate for at least 30 minutes so the mix is not as sticky.
- Meanwhile, start your soup. Put the chile in a small heatproof bowl and cover with boiling water. Let the chile soak until soft, about 15 minutes. Remove chile and reserve soaking liquid.
- In a large Dutch oven, heat olive oil or schmaltz over medium heat. Add in onion with ¼ teaspoon salt and sauté for 5 minutes, or until softened. Then add in jalapeño and garlic and sauté for 2 more minutes. Add in cumin, smoked paprika, chili powder, black pepper and remaining salt and sauté while stirring for 1 more minute.
- Transfer to a blender with 2 cups broth, half of the tomatoes, the pasilla chile and ½ cup soaking liquid. Blend. You can also use an immersion blender and blend right in the pot.
- Place mixture back in the pot and add in remaining broth and tomatoes.
- Matzah ball time! Form matzah ball mix into about 15 1-inch balls. Bring soup to a simmer and place balls in the stock. Cover and simmer for about 30 minutes, or until balls float and are cooked through. You can also cook the matzah balls separately in water or chicken broth.
- Then add chicken and cook a few more minutes uncovered until chicken is warm. Season with salt and pepper to taste. Serve hot with cilantro, lime, avocado and jalapeño slices.
The original recipe appeared on The Jewish Week!
Thank you Le Creuset for sponsoring this giveaway and to you for supporting WJWE! Jew rock.