FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Jalapeño Chicken Soup With Shiitake Matzoh Balls


Add a comment


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

You might also like

Asian Chicken Soup
Whole Living
Italian Chicken Soup
The Pioneer Woman
Mexican Chicken Noodle Soup
Jalapeno Popper Chicken Soup
Closet Cooking
Thai Chicken And Rice Soup
Thai Coconut Chicken Soup
The Dr. Oz Show
Pho Ga Recipe (Vietnamese Chicken Noodle Soup W...
Pham Fatale
Spring Chicken Tortilla Soup
Feed Me Phoebe
Tortilla Chicken Soup
Self Magazine
Simple Chicken Tortilla Soup Recipe
Food Republic