Matzalbondigas: Albondigas Matzo Ball Soup. Two popular soups together as one. A Jewish-deli, Sonoran-Mexican combination. This recipe is an excerpt from The Taste of Tucson Cookbook.
Albondigas matzo ball soup.
Ingredients
For the Matzo Balls
- 2 large eggs
- 2 Tbsp olive oil
- 1 packet matzah ball mix 2 ½ oz, I use Manischewitz
- 1 Tbsp dried onion flakes
For the Soup
- 2 Tbsp olive oil
- 2 celery stalks diced (about ½ cup)
- 2 carrots diced (about ½ cup)
- 1 small white onion diced (about ½ cup)
- 1 cup chopped white button or cremini mushrooms
- 6 large dried New Mexico chilis
- 8 cups water
- 5 garlic cloves peeled
- 4 cups vegetable or chicken broth or stock
- ½ cup dry red wine
- 2 Tbsp chopped cilantro
- 1 Tbsp dried Mexican oregano
- 1 Tbsp tomato paste
- 1 tsp sea salt preferably Sonoran
- 1 bay leaf
For Serving
- ½ Cup Cotija cheese for garnish
Instructions
- To prepare the matzah ball mixture, whisk together the eggs and olive oil in a medium bowl. Pour in the matzah ball mix and dried onion flakes and stir until well combined. Refrigerate for at least 15 minutes.
- To make the soup, heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the celery, carrots and onion. Sauté until soft, about 10 minutes. Add the mushrooms and continue cooking for 5 more minutes.
- Break the stems off the dried chilis and shake out the seeds. Discard the stems and seeds. Boil the chilis in 4 cups of the water until soft, about 12-15 minutes. Blend the softened chilis, 1 cup of the cooking water and garlic in a blender until smooth.
- Add the pureed chili mixture to the pot. Add the broth, red wine, remaining 4 cups of water, cilantro, Mexican oregano, tomato paste, 1 tsp salt and the bay leaf. Bring to a boil over high heat.
- Take the matzah ball mixture out of the fridge. Wet your hands and form approximately eight 1½-inch-balls, plopping them one-by-one into the boiling broth after you form them. Cover the pot tightly. Reduce the heat to medium-low and simmer for 20 minutes undisturbed. Remove one matzah ball and cut it in half; the texture should be light and fluffy. If not, continue to simmer for a few more minutes.
- To serve, divide the matzah balls among serving bowls and ladle the soup over the top. Garnish with Cotija cheese.
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