It’s matzo ball soup season! I wanted to mix things up a little bit this week so I did a version of Matzo Ball Soup a la Mexicana. I mostly followed the ingredient list for the stock, did not follow the instructions at all for the balls, and then ran wild with the toppings. This soup has two of my favorite things: a strained stock and toppings added in the individual bowl. Honestly, you could use your own favorite matzo ball soup recipe (or even your emergency matzo ball soup mix!) and then just top it with white onion, cilantro, lime, radish, freshly grated horseradish, etc. The bright and spicy toppings are great with dense matzo balls! I also envision a chicken and dumpling soup with matzo balls one day, but we’ll start our matzo-fusion journey here.
Adapted from Matzo Ball Soup a la Mexicana by Fany Gerson in the NYT
1 whole chicken
4 large carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
1 ½ medium white onions, peeled and quartered
1 leek, split lengthwise and cut into chunks
1 large garlic head, cut in half
8 sprigs cilantro
8 sprigs flat-leaf parsley
2 bay leaves
About 6 black peppercorns
Kosher salt, to taste
FOR THE MATZO BALLS:
1 cup matzo meal
2 teaspoons kosher salt
4 tablespoons oil or chicken fat
4 tablespoon broth from above
4 eggs
FOR SERVING:
white onion, peeled and finely chopped
2 Serrano peppers (or 1 jalapeño pepper), seeded and finely chopped
1 cup chopped cilantro leaves and tender stems
1 to 2 avocados, diced
3 to 4 limes, cut into wedges
sliced radishes
fresh horseradish
PREPARATION
Prepare the broth: Place all the ingredients except the salt in a large soup pot and fill with cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low. Skim off any foam, add salt and simmer, partially covered, until chicken has fully cooked, about 45 to 50 minutes.
Carefully remove chicken from the broth and transfer to a bowl. When cool enough to handle, shred chicken and reserve meat, ladling a small amount of broth over it to keep it from drying out, then cover and set aside. Strain and discard vegetables and bones.
Make the matzo balls: In a large bowl, combine all the matzo ball ingredients and refrigerate until firm, 20 to 30 minutes.
Return the chicken broth to a simmer and season with salt, if needed. Form balls and drop into the soup. Add the matzo balls as gently as possible and cook over moderate heat, turning them a few times, until they are plump and cooked through, about 25 to 30 minutes.
Serve soup with shredded chicken, onions, chiles, cilantro, radish, avocado and lime wedges on the side, so everyone can garnish as they like. Grate horseradish over bowls.