Matzo Ball Tortilla Soup
Matzo Ball Chicken Tortilla Soup
2 teaspoons olive oil
1 onion, roughly chopped
4 cloves garlic, roughly chopped
kosher salt and freshly cracked black pepper
½ teaspoon dried oregano
1 teaspoon cumin
1 teaspoon ground chili pepper
1 14-ounce can fire roasted tomatoes
4 cups chicken stock
1 ½ cup black beans, drained
1 cup canned corn
2 cups shredded chicken
For the Matzo Balls
2 tbsp vegetable oil
1 tbsp cilantro, chopped
1 Packet of Manischewitz Matzo Ball Mix
Corn Tortillas, cut into thin strips and fried
For the Soup:
Heat a large saucepan over medium high heat. Add the onion and garlic and sauté for until the onion is translucent.
Season with the salt, pepper, dried oregano, cumin and chili pepper. Stir to combine and cook for 1-2 minutes.
Add the fire roasted tomatoes and the chicken stock and bring to a boil. Reduce to a simmer and simmer for 30 minutes.
Using an immersion blender, blend the soup ingredients until smooth.
Add the black beans, corn and shredded chicken and let them come to temperature before serving.
For the Matzo Balls:
In a bowl, combine the eggs, oil, and cilantro.
Add in the content of the Manischewitz Matzo Ball Mix and stir with a fork until evenly mixed.
Set aside the bowl, in the fridge.
Bring a large pot of water to a boil.
Take small pieces of the dough and roll them into 1 inch balls and place them in the boiling water.
Boil for 15 minutes.
Serve the soup in bowls and top with a few matzo balls, avocado, cilantro and crisp tortilla strips.
Tip: don't add the matzo balls until right before serving!