Matzo ball soup is a classic recipe straight from Eastern Europe — typically chicken stock, root vegetables and dumplings made from the crumbs of unleavened bread.
But the recipe that Jinich serves at her home near Washington, D.C., took a detour. Like her Eastern European, Jewish grandparents, it skipped Ellis Island and reached the New World through Mexico. Which is why Jinich’s matzo ball soup sits on a bed of steamed mushrooms, jalapeños and onions. It’s “not traditional, but it is a recipe my grandmother used to make in Mexico,” she says.
Have a listen at The Salt. (Don’t worry there is a recipe too.)