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Matzah Ball Chicken Tortilla Soup

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Jewish comfort food meets Tex Mex comfort food with Matzah Ball Chicken Tortilla Soup! (Tortillas optional.) Scroll down for a giveaway!!Matzah Ball Chicken Tortilla SoupMatzah Ball Chicken Tortilla Soup

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.

Matzah Ball Chicken Tortilla Soup

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.

Matzah Ball Chicken Tortilla SoupYou 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.
Matzah Ball Chicken Tortilla Soup

Cilantro and cumin go into those balls. Gluten Free Matzah Ball Soup Ball so hard. Matzah Ball Chicken Tortilla Soup 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! Matzah Ball Chicken Tortilla SoupSoup’s on!Matzah Ball Chicken Tortilla Soup

Matzah Ball Chicken Tortilla Soup

Amy Kritzer
Jewish comfort food meets Tex Mex comfort food with Matzah Ball Chicken Tortilla Soup! (Tortillas optional.)
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Jewish
Servings 4

Ingredients
  

  • For matzah balls:
  • 3 large eggs
  • 3 tbsp. olive oil or schmaltz
  • 3 tbsp. sparkling water
  • 3/4 cup matzah meal
  • 2 tbsp. grated onion dried well
  • 1/4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 tsp. ground cumin
  • 1/4 cup cilantro minced
  • For soup:
  • 1 large dried pasilla chile stemmed
  • 2 tbsp. olive oil or schmaltz
  • 1/2 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
  • 1/4 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
  • Limes
  • Diced avocado

Instructions
 

  • 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.
Like this recipe?Leave a comment or rate us above

 

Matzah Ball Chicken Tortilla Soup

Matzah Ball Chicken Tortilla Soup

Thank you Le Creuset for sponsoring this giveaway and to you for supporting WJWE! Jew rock. 

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Comments

  13. Barbara says

    Team sinkers DEFINITELY! My dad used to say that if you dropped your matzah ball and it didn’t go through the floor, it wasn’t hard enough!

    Reply

  22. Irina Goldberg says

    I would never think to do this but I might have to try to convince my non-jewish friends to eat some yumminess.

    Also, it was lovely meeting you at MJ & Adrienne’s wedding this past weekend! <3

    Reply

  25. Cara says

    This looks awesome! I don’t know much about Jewish food but all that I have had is amazing. I think I need to make an eating pilgrimage to Israel lol

    Reply

  31. Jackie Friedland says

    What an amazing twist! I like when they sink and then I can break them up and soak in all the juices 🙂

    Reply

  32. thekoshertomato says

    And I thought my matzah balls with caramelized onions inside were a winner – but this looks really tasty. I will definitely give it a try – hopefully with a new le creuset pot! 🙂 PS – I like floaters.

    Reply

  40. AnnaZed says

    Can one be team both? Because mine tend to have some floaters and some deep sinkers; I don’t know why.
    ******************
    {in the contest I am Margot C__ on the Rafflecopter}

    Reply

  49. Lynn K Shaffer says

    I was raised on sinkers…the heavier, harder the better. When I got married, my mother-in-law made them soft as clouds. Now that is in my hands I try to make both.

    Reply

  62. Jessica says

    Can’t wait to try this recipe!! I used your Mushroom Matzo Ball Soup recipe as inspiration the other night and it was a big hit, so I can only imagine how this one will be received too!

    Reply

  68. bvs says

    kind of tacky comment about spices isn’t it? yes some spices are not for Pesach BUT “if you’re into that sort of thing…” is a bit crass

    Reply

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