Jalapeño Chicken Soup With Shiitake Matzoh Balls

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Washington Post


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2 ounces dried shiitake mushrooms (may substitute dried portobello mushrooms)

2 to 3 cups very hot water

1/3 cup vegetable oil

1 jalapeño pepper, minced (with seeds, if desired)

1 cup liquid egg substitute, such as Egg Beaters (may substitute 2 large eggs plus 2 large egg whites)

1/2 small bunch chives, snipped (2 tablespoons), plus chives for garnish

Leaves from 1 stem flat-leaf parsley, minced (1 tablespoon)

Leaves from a few stems tarragon, minced (1 1/2 tablespoons)

1 1/2 teaspoons salt

1/2 teaspoon cracked black pepper

1 cup plain matzoh meal, preferably Streit's (may substitute 3 matzohs, ground in a food processor)

One 3- to 4-pound chicken, skin removed

2 large onions, preferably sweet, such as Vidalia, cut into quarters

1 to 3 jalapeño peppers, finely chopped (with seeds, if desired)

3 large carrots, peeled and cut into 1-inch pieces

1 bunch cilantro, coarsely chopped

3 medium cloves garlic, coarsely chopped

Kosher salt

Freshly ground black pepper

10 cups water, plus more as needed

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