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.
- 6 cloves garlic, unpeeled
- 3/4 teaspoon extra-virgin olive oil, divided
- 4 eggs
- 4 tablespoons cold unsalted butter
- 3/4 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper
- 1 cup matzoh meal
- 1 small yellow onion, chopped
- 3 carrots, thinly sliced
- 1 celery stalk, thinly sliced
- 1 jalapeño pepper (for spicier broth, make a slit or two in pepper)
- 8 cups low-sodium vegetable or chicken broth
Preheat the oven to 375°F. 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.
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