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Spicy Matza Ball Chicken Soup

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2 hours
Prep: | Cook: | Servings: 8-10


Soup Base

  • 1 head garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 green bell peppers, diced
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 4 red jalapeño chiles or Fresno peppers, seeded, and minced
  • 3 quarts roasted chicken stock
  • ½ cup chopped flat-leaf parsley leaves

Matzo Balls

  • 4 large eggs, lightly beaten
  • 2 tablespoons chicken fat
  • 1 cup matzo meal
  • ½ cup club soda
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon pepper
  • 1 teaspoon Creole seasoning
  • 2 tablespoons flat-leaf parsley, chopped


  1. Preheat oven to 400°F.
  2. Cut ⅓ off the top of the garlic, sprinkle both sides with salt and pepper, and drizzle with 1 tablespoon oil. Set top back on bottom. Wrap in foil; roast 1 hour.
  3. Mix matzo-ball ingredients.  Cover and chill a 30 minutes.
  4. In a large stock pot, heat 1 tablespoon oil until its hot. Add vegetables and ½ teaspoon salt, cover, and cook until starting to soften, 10 minutes.
  5. Squeeze garlic from cloves into a bowl, whisk in ½ cup stock, and pour back into the pot.
  6. In another large soup pot, boil salted water and the reduce to a simmer. Using wet hands, loosely form matzo mixture into 1-inch balls.  Add balls to the water as you go. Simmer until cooked through, 30 minutes. Using a slotted spoon, add Matzo balls to the soup.
  7. Serve hot, sprinkled with parsley.

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No Fail Recipes