Spicy Matzo-ball Soup with Trinity Vegetables and Hot Peppers


Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland, served it as a first course for a Passover Seder.

What you will need


4 large eggs, lightly beaten

2 tablespoons chicken fat (skim from Roasted Chicken Stock, if you like; recipe on sunset.com) or vegetable oil

1 cup matzo meal

1/2 cup club soda

1 1/4 teaspoons kosher salt

1/4 teaspoon pepper

1 teaspoon Creole Spice or Creole seasoning, such as Tony Chachere's

2 tablespoons chopped flat-leaf parsley leaves


1 head garlic

About 1/2 tsp. kosher salt


About 1 tbsp. olive oil

2 green bell peppers, cut into 1/2-in. dice

1 large onion, cut into 1/2-in. dice

3 celery stalks, cut into 1/2-in. dice

4 or 5 red Fresno or large red jalapeño chiles, stemmed, seeded, and minced

3 qts. Roasted Chicken Stock (sunset.com) or store-bought reduced-sodium chicken stock

1/2 cup chopped flat-leaf parsley leaves


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