Matzo Ball Soup, New Mexico Style

RatingDifficultyBeginner

This is my semi-homemade Matzo Ball Soup, New Mexico Style! It's made with packaged matzo ball soup, Roasted Hatch Green Chile, Green Onion and Carrots.

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Matzo Ball Soup - New Mexico Style
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 Pkg Matzo Ball Soup mix
 ½ tsp Baking Powder
 1 cup Green Chile, chopped
 1 Green Onion, chopped
 Carrots (optional)
 2 Large Eggs
 ½ cup Vegetable Oil
1

In a medium sized bowl, mix up the eggs.

2

Add the oil to the eggs and mix well.

3

Add the matzo mix from the box along with the baking powder, chopped green onion and 1/2 of the chopped green chile then mix well.

4

Refrigerate the mix and let it rest for 15 minutes.

5

Bring 2 quarts of water to a rolling boil in a large pot over high heat and add the soup mix from the package, stir well.

6

Add the other half of green chile (and carrots if using).

7

Remove the matzo from the refrigerator, dampen your hands with water to keep the matzo from sticking to your hands and roll the matzo into 1" balls (about the size of a walnut). You should end up with about 9 matzo balls.
Don't worry, they don't have be perfect!

8

Gently drop the matzo balls into the soup, cover with a tight lid and reduce the heat to medium low and let simmer for 20 minutes.

9

Add 2-3 matzo balls per person to a bowl with broth, serve and enjoy!

CategoryCooking MethodDiet

Ingredients

 1 Pkg Matzo Ball Soup mix
 ½ tsp Baking Powder
 1 cup Green Chile, chopped
 1 Green Onion, chopped
 Carrots (optional)
 2 Large Eggs
 ½ cup Vegetable Oil

Directions

1

In a medium sized bowl, mix up the eggs.

2

Add the oil to the eggs and mix well.

3

Add the matzo mix from the box along with the baking powder, chopped green onion and 1/2 of the chopped green chile then mix well.

4

Refrigerate the mix and let it rest for 15 minutes.

5

Bring 2 quarts of water to a rolling boil in a large pot over high heat and add the soup mix from the package, stir well.

6

Add the other half of green chile (and carrots if using).

7

Remove the matzo from the refrigerator, dampen your hands with water to keep the matzo from sticking to your hands and roll the matzo into 1" balls (about the size of a walnut). You should end up with about 9 matzo balls.
Don't worry, they don't have be perfect!

8

Gently drop the matzo balls into the soup, cover with a tight lid and reduce the heat to medium low and let simmer for 20 minutes.

9

Add 2-3 matzo balls per person to a bowl with broth, serve and enjoy!

Matzo Ball Soup, New Mexico Style

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