su-Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers Image

Photo: Thomas J. Story

Yields Serves 8 (makes 4 qts.) (serving size: 2 cups) Total Time 2 hrs
AuthorTanya Holland

Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland, served it as a first course for a Passover Seder.

How to Make It

Step 1
1

Mix matzo-ball ingredients and chill, covered, 30 minutes to 2 hours.

Step 2
2

Preheat oven to 400°. Cut top off garlic, sprinkle with salt and pepper, and drizzle with some oil. Wrap in foil; roast 1 hour.

Step 3
3

In a large pot, heat 1 tbsp. oil over medium heat. Add vegetables and 1/2 tsp. salt, cover, and cook until starting to soften, 10 minutes. Squeeze garlic from cloves into a bowl, whisk in 1/2 cup stock, and pour into vegetables with remaining stock.

Step 4
4

About 30 minutes before serving, bring to a boil, then lower to a simmer. Using wet hands, loosely form matzo mixture into scant 1-in. balls; add to stock as you go. Simmer until cooked through, 30 minutes. Season with salt and pepper.

Step 5
5

Serve hot, sprinkled with parsley.

Step 6
6

Make ahead: Garlic, up to 1 week, chilled. Soup through step 3, up to 2 days, chilled.

Ingredients

  MATZO BALLS
 4 large eggs, lightly beaten
 1 cup matzo meal
 1/2 cup club soda
 1 1/4 teaspoons kosher salt
 1/4 teaspoon pepper
 2 tablespoons chopped flat-leaf parsley leaves
  SOUP
 1 head garlic
  About 1/2 tsp. kosher salt
  Pepper
  About 1 tbsp. olive oil
 2 green bell peppers, cut into 1/2-in. dice
 1 large onion, cut into 1/2-in. dice
 3 celery stalks, cut into 1/2-in. dice
 4 or 5 red Fresno or large red jalapeño chiles, stemmed, seeded, and minced
 1/2 cup chopped flat-leaf parsley leaves

Directions

Step 1
1

Mix matzo-ball ingredients and chill, covered, 30 minutes to 2 hours.

Step 2
2

Preheat oven to 400°. Cut top off garlic, sprinkle with salt and pepper, and drizzle with some oil. Wrap in foil; roast 1 hour.

Step 3
3

In a large pot, heat 1 tbsp. oil over medium heat. Add vegetables and 1/2 tsp. salt, cover, and cook until starting to soften, 10 minutes. Squeeze garlic from cloves into a bowl, whisk in 1/2 cup stock, and pour into vegetables with remaining stock.

Step 4
4

About 30 minutes before serving, bring to a boil, then lower to a simmer. Using wet hands, loosely form matzo mixture into scant 1-in. balls; add to stock as you go. Simmer until cooked through, 30 minutes. Season with salt and pepper.

Step 5
5

Serve hot, sprinkled with parsley.

Step 6
6

Make ahead: Garlic, up to 1 week, chilled. Soup through step 3, up to 2 days, chilled.

Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers