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

Photo: Thomas J. Story

Total Time 2 hrs
AuthorTanya Holland

Welcome to Sunset Suppers, a series of cooking videos shot by chefs and food notables in the first weeks of self-quarantine. These days everyone’s living, working, and cooking differently. That includes us here at Sunset—where our homes have become our offices/studios/test kitchens—and it includes chefs. We asked our favorite chefs in the West and beyond to turn the camera on themselves and share their tips on how to cook easy, nourishing, and comforting food with the limitations of what people have on hand. Similarly we’d like to know what and how you’re cooking, so please share your hacks and home cook victories on social media and tag it #sunsetsuppers!

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