This take on a comforting classic puts savory roasted garlic into pillowy light matzoh balls and gives the broth a touch of warmth by infusing it with jalapeño. If you have leftover soup, store the matzoh balls and broth separately so the balls don’t get soggy. Watch our how-to video.
Special Diets:
Ingredients
Method
Preheat the oven to 375F.
Place garlic in a small ovenproof skillet or baking pan and toss with 1/4 teaspoon of the oil.
Roast until cloves are soft and browned, about 25 minutes.
Cool, then peel garlic.
Combine garlic, eggs, butter, 1/2 teaspoon of the salt and pepper in a blender or food processor and purée.
Pour mixture into a bowl and stir in matzoh meal and 3 tablespoons water.
Cover and refrigerate for 30 minutes.
Meanwhile, heat remaining 1/2 teaspoon oil in a large saucepan over medium-high heat.
Add onion, carrots, celery and jalapeño and cook, stirring occasionally, until onion softens, about 3 minutes.
Add broth and remaining 1/4 teaspoon salt and bring to a boil.
With damp hands, form matzoh mixture into 16 balls, each about the size of a ping-pong ball, and place on a plate.
When broth boils, add balls, lower heat and simmer gently until matzoh balls are cooked through, about 25 minutes.
Discard jalapeño.
Ladle matzoh balls, broth and vegetables into bowls.
Nutritional Info
Serving Size
about 1 cup and 2 matzoh balls
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.