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Indian · Soup
Malabar Spiced Matzo Ball Soup
A tribute to the Cochini Jews of Kerala: light matzo balls seasoned with toasted cumin, mustard, fennel and red chile, simmered in a turmeric-tinted stock with parsnip, carrot, celery and green chiles.
- Yield12 matzo balls; serves 6
- Hands-on35 min
- Total1 h 24 min
- Difficulty
Ingredients
matzo balls
- ¼ tspcumin seeds
- ¼ tspblack or yellow mustard seeds
- ¼ tspfennel seeds
- 1dried red Thai or cayenne chile, stemmed
- 60 gmatzo meal
- 2extra-large or jumbo eggs, lightly beaten
- 2 tbspcanola oil
- ½ tspcoarse kosher or sea salt
soup
- 2 tbspcanola oil
- 1medium red onion, finely chopped
- ½ tspground turmeric
- 3fresh green Thai, cayenne or serrano chiles (2 to 4 to taste), halved lengthwise, seeds left in
- 2 Llow-sodium chicken (or vegetable) stock
- 1large parsnip, peeled and quartered
- 2large carrots, peeled, cut into 2.5 cm pieces
- 4 stalkscelery ribs, cut into 1 cm pieces
- 1 tspcoarse kosher or sea salt
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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