Matzo ball soup is a beloved staple in Jewish kitchens and delis around the world, but what happens when you take tradition and dial up the flavor with a fiery modern twist? Enter Spicy Matzo Ball Soup with Jalapeño and Cilantro. This isn’t your grandma’s matzo ball soup—but she’d definitely approve. Infused with the earthy heat of jalapeño and the bright, herbal freshness of cilantro, this bowl brings bold personality to a comforting classic. Think of it as the lovechild of your favorite matzoh ball soup recipes and the bold kick of a good Mediterranean or even Moroccan soup. It's the kind of dish you want to serve on chilly nights, at a cozy soup bar, or when you just need a little fire to cut through the cold. If you've ever felt that your traditional matzo ball soup recipe needed a little more flair, this spicy version might just be your new favorite.
Spicy Matzo Ball Soup with Jalapeño and Cilantro
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Soup
Cuisine Jewish
Large stockpot or Dutch oven For sautéing vegetables and simmering the broth. A Dutch oven helps retain heat well, which is perfect for a long, gentle simmer.
Mixing bowls You'll need one large bowl for the matzo ball mixture.
Slotted spoon For transferring matzo balls from the pot without breaking them.
Ladle A deep ladle will help you serve without disturbing the delicate matzoh balls.
Ice Cream Scoop (optional) For portioning out even matzo balls.
Alternative tools No Dutch oven? A heavy-bottom soup pot will do. No slotted spoon? Use a spider strainer or a slotted spatula.
For the Spicy Broth
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 1-2 fresh jalapeños thinly sliced (remove seeds for less heat)
- 8 cups low-sodium chicken broth or vegetable broth for vegetarian version
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro plus more for garnish
For the Matzo Balls
- 4 large eggs
- 4 tablespoons schmaltz rendered chicken fat or vegetable oil
- 1 cup matzo meal
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- 2 tablespoons finely chopped cilantro
- ¼ cup sparkling water for lighter, fluffier matzoh balls
Make the Matzo Ball Mixture
In a medium bowl, whisk the eggs and schmaltz (or oil) until blended. Stir in the matzo meal, salt, white pepper, chopped cilantro, and sparkling water. Mix gently—don’t overwork the batter or your matzo balls might turn out dense. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up and hydrate.
Prepare the Spicy Broth
While the matzo ball mix chills, heat olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 6-8 minutes until the vegetables start to soften and become fragrant.
Toss in the sliced jalapeños and cook for another 2 minutes, stirring occasionally. Add the cumin, smoked paprika, salt, and pepper, giving everything a quick stir.
Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce to a simmer and let it cook uncovered for about 20 minutes to let the flavors meld.
Form and Cook the Matzo Balls
Bring a separate pot of salted water to a gentle boil. With wet hands or a scoop, form the matzo mixture into 1-inch balls. Carefully lower them into the boiling water.
Cover the pot and reduce heat to low—keep it at a very gentle simmer to prevent the balls from breaking apart. Cook for 25-30 minutes until the matzo balls are puffed and cooked through.
Finish the Soup
Once the matzo balls are ready, transfer them gently into the spicy broth using a slotted spoon. Add the lime juice and chopped cilantro to the soup and give it one final stir.
Let everything simmer together for 5 more minutes, then serve hot with a few extra cilantro leaves on top for garnish.
Pairings
This spicy matzo ball soup stands strong on its own but pairs beautifully with a few thoughtful sides. A crusty piece of sourdough or challah bread is perfect for dunking. If you’re hosting a soup bar or fall dinner party, consider serving it alongside a small bowl of farro salad or a simple cucumber and tomato salad to bring in a cooling contrast.
Want to turn it into a soup-centered meal? A medley of Mediterranean soup options like lentil or lemon-chicken or even a chilled gazpacho soup recipe makes a diverse and delicious soup spread. And don’t forget to include a creamy ditalini soup if you're looking to offer both spicy and mild options for your guests.
For drinks, crisp white wines like Sauvignon Blanc or a cold citrusy beer like a pale ale can complement the heat and brightness of the soup.
FAQs
1. Can I use chicken breast or thigh in the broth for added protein?
Absolutely. If you want to add meat, boneless, skinless chicken thighs are ideal as they stay juicy and add richness. Shred the meat and add it in the final few minutes of simmering.
2. What’s the best type of fat for the matzo balls?
Traditional matzoh ball soup recipes call for schmaltz (rendered chicken fat), which gives unmatched flavor. However, vegetable oil or even melted butter (if not keeping kosher) work well too.
3. Can I make this ahead of time?
Yes! Both the broth and matzo balls can be made a day ahead. Store them separately in the fridge and reheat gently before serving. This also gives the flavors more time to develop.
4. Is this recipe spicy?
Moderately so. If you’re heat-sensitive, use only one jalapeño and remove the seeds. If you love heat, keep the seeds or add a dash of hot sauce or chili flakes.
5. Can I use boxed matzo ball mix instead of making it from scratch?
You can! Many store-bought matzo ball mixes yield good results. Just follow the package directions and stir in chopped cilantro or a dash of white pepper for a hint of customization.
