Macho Matzah Soup! Chicken, Lime and Avocado Matzah Ball Soup has all the flavor of a rich, spicy broth and all the comfort of Bubbe.
Is it still August? This month has been wacky. I bought a new business, went to Atlanta, Phoenix, NYC, planned my cookbook launch party, and managed to have a little fun too. All good things, y’all. #Blesst for real. But I’m needing a hug and some comfort food in a big way. You know what I mean? Hold me.
And even though it’s still pushing 100 degrees here in Texas, nothing comforts me more than matzah ball soup. Except maybe if an attractive male is spoon feeding it to me while simultaneously giving me a shoulder massage. But really, the soup is where it’s at.
I took the classic soup, and added some Texas elements- jalapeños for heat, cumin for warmth, and avocado because, well, avocado tastes good on everything.
I added some cilantro and cumin to my matzah balls too. Don’t even try to stop me!
A little of summer’s last fresh corn too? Don’t mind if I do. The key to good matzah balls- don’t over-mix or over-form. Ta da! Somebody pass a spoon.
Thanks. One for me, one to share. I guess.
- For soup:
- 2 tablespoons vegetable or olive oil (or schmaltz!)
- 1 medium yellow onion, small diced
- 1 corn cob, with the corn removed
- 1-2 jalapeños, seeds and everything!
- 2 garlic cloves, minced
- 3 plum tomatoes
- 2 teaspoons ground cumin
- 9 cups chicken broth
- 1 cup shredded chicken
- 1 avocado, diced, for serving
- Lime slices for serving
- For matzo balls:
- 2 eggs
- 1 tablespoon vegetable or olive oil (or schmaltz!)
- 2 tablespoons cilantro, minced for matzo balls, plus more for garnish
- 1 teaspoon ground cumin
- 1 pouch Lipton Kosher Matzo Ball Mix
- In a large stock pot, heat 2 tablespoons oil over medium high heat.
- Add onions, and sauté about 5 minutes, until they start to turn translucent. Then add corn and jalapeños and sauté until everything starts to brown and soften. Then add garlic and tomatoes and sauté for 1 more minute.
- Add 2 teaspoons cumin and stir. Then add chicken broth, stir and bring to a simmer.
- While you are waiting for the soup to simmer, whisk together 2 eggs, 1 tablespoon oil, 2 tablespoons minced cilantro, 1 teaspoon ground cumin and Lipton Kosher Matzo Ball Mix in a medium bowl.
- Wet hands, and form into about 10-12 1-inch balls.
- Carefully place the balls into the simmering soup. Simmer for 15 minutes, turning the balls occasionally for even cooking. Matzo balls will expand when they are done. Add chicken and heat until chicken is warm.
- Garnish with lime juice, cilantro and avocado. Eat!
I partnered with Knorr/Lipton Kosher on this post. Thanks for your support. Jew are my favorite!