-
In a large mixing bowl, combine the matzah ball mix, parsley, nutmeg and 1 tsp. of salt.
-
In another small bowl, lightly beat the eggs with 1/3 cup of vegetable oil.
-
Fold in the beaten eggs to the matzah ball mixture with a spatula. Add the sparkling water if you want the matzah balls fluffy, and mix well until well combine.
-
Cover the mix and refrigerate for at least half an hour.
-
Bring about 12 cups of salted water to a rolling boil in a large soup pot.
-
Bring heat down to medium and keep at a steady simmer. With wet hands, make about 1-inch balls out of the matzah ball mix and gently drop them into the water. Cover and simmer for about 25 to 30 minutes.
-
Meanwhile, heat a couple of tablespoons of oil over medium heat in a large cooking pot. Add the onion, garlic and chilis and sauté for 4 to 5 minutes until they have softened. Incorporate the sliced mushrooms. Sprinkle the salt, stir and cover with a lid. Steam the mushrooms for about 6 to 8 minutes.
-
Take off the lid and pour the chicken broth over the mushroom base. Once it is simmering, incorporate the already cooked matzah balls, without their cooking liquid, and serve.