Recipe: Matzoh Ball Soup, Mexican Style
Adapted from Sandra Ciklik, a chef from Mexico City who now makes her home in New York.
Serves about 8
For bolder Mexican flavors, add the following for each cup of matzoh meal used in your matzoh ball batter: 1-2 tablespoons (or according to taste) fresh green serrano chile, seeded, deveined, and very finely minced; and 1/4-1/2 cup finely chopped cilantro leaves. For spicier taste, do not devein the chiles
- 2–2 1/2 quarts chicken broth, preferably homemade (good-quality, low-sodium store-bought broth may be substituted)
- 1 large sprig fresh epazote (available in Latin markets, optional if unavailable)
- 1–2 cups diced mixed vegetables, such as carrots, celery, parsnip
- Cooked matzoh balls, prepared according to your favorite recipe (see Cook’s Note)
- 1 cup shredded cooked chicken (optional)
- Lime wedges
- Platter of Mexican garnishes: chopped cilantro, finely chopped white onion, diced avocado, chopped fresh tomato
- Combine the broth, epazote and mixed vegetables in a large pot and simmer over medium-low heat for 25 minutes. Add the matzoh balls and simmer for 5 minutes more. Add the chicken, if using, and simmer 3 more minutes. Adjust salt, if needed.
- Ladle into bowls and serve along with one lime wedge per person, so each guest can squeeze juice to taste into soup. Pass the platter of Mexican garnishes with the soup.