Spicy Matzo-Ball Soup With Trinity Vegetables And Hot Peppers

• MATZO BALLS
• 4 large eggs, lightly beaten
• 1 cup matzo meal
• 1/2 cup club soda
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped flat-leaf parsley leaves
• SOUP
• 1 head garlic
• About 1/2 tsp. kosher salt
• Pepper
• About 1 tbsp. olive oil
• 2 green bell peppers, cut into 1/2-in. dice
• 1 large onion, cut into 1/2-in. dice
• 3 celery stalks, cut into 1/2-in. dice
• 4 or 5 red Fresno or large red jalapeno chiles, stemmed, seeded, and minced
• 1/2 cup chopped flat-leaf parsley leaves

1. Mix matzo-ball ingredients and chill, covered, 30 minutes to 2 hours.
2. Preheat oven to 400u0b0. Cut top off garlic, sprinkle with salt and pepper, and drizzle with some oil. Wrap in foil; roast 1 hour.
3. In a large pot, heat 1 tbsp. oil over medium heat. Add vegetables and 1/2 tsp. salt, cover, and cook until starting to soften, 10 minutes. Squeeze garlic from cloves into a bowl, whisk in 1/2 cup stock, and pour into vegetables with remaining stock.
4. About 30 minutes before serving, bring to a boil, then lower to a simmer. Using wet hands, loosely form matzo mixture into scant 1-in. balls; add to stock as you go. Simmer until cooked through, 30 minutes. Season with salt and pepper.
5. Serve hot, sprinkled with parsley.
6. Make ahead: Garlic, up to 1 week, chilled. Soup through step 3, up to 2 days, chilled.

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Taken from www.myrecipes.com/recipe/spicy-matzo-ball-soup-trinity-vegetables-hot-peppers (may not work)