Susan's Recipes

Southwestern Matzoh Balls

Oy, vey, y'all! Just in time for the holidays, it's Southwestern Matzoh Balls!


  • 2 T oil, melted schmaltz or butter
  • 2 large eggs
  • 1/2 cup matzoh meal
  • 1 t kosher salt (or 1/2 t regular salt)
  • 2 T finely minced onion
  • 1 t finely chopped fresh red jalpeno pepper
  • 2 T vodka


  1. Beat oil and eggs together. Add matzoh meal and other ingredients. Stir to blend thoroughly. Refrigerate covered for 15 minutes.
  2. In a 3 to 4 qt saucepan, bring about 2 qts of water to boil. You may add a bit of salt to water if you want. Reduce heat, so water is boiling but not madly. Drop one inch size balls of matzoh ball mix into water. Cover pot and simmer for 20 minutes. Drain the matzoh balls. Add to chicken soup and simmer the soup for five minutes before serving. Makes about 8 matzoh balls. Serve 2 or so matzoh balls in each serving of soup.

This recipe may be doubled, however, only use 3 eggs in that case.

You'll also find a recipe for my basic chicken soup at my web site. For holidays, I'd suggest making the soup with just chicken feet. This makes an incredible, rich, well-colored stock. To give additional color to the stock, use the skins from onions when you make the stock.

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