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Mushroom Jalapeño Matzah Ball Soup Recipe


  • 1 cup kosher matzah ball mix
  • 2 tbsp. parsley finely chopped
  • 1/4 tsp. grated nutmeg
  • 3/4 tsp. kosher sea salt or to taste
  • 4 large eggs
  • 1/3 cup vegetable oil
  • 1 tbsp. sparkling water, optional
  • 2 tbsp. vegetable oil
  • 1/2 cup white onion finely chopped
  • 1 garlic clove finely chopped
  • 2 jalapeño chilis finely chopped and seeded, optional, more or less to taste
  • 1/2 pound white mushrooms wiped clean with cloth, sliced
  • 3/4 tsp. kosher sea salt or to taste
  • 8-10 cups chicken broth


  1. In a large mixing bowl, combine the matzah ball mix, parsley, nutmeg and 1 tsp. of salt.
  2. In another small bowl, lightly beat the eggs with 1/3 cup of vegetable oil.
  3. 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.
  4. Cover the mix and refrigerate for at least half an hour.
  5. Bring about 12 cups of salted water to a rolling boil in a large soup pot.
  6. 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.
  7. 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.
  8. 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.