Mexican Matzo Ball Soup

• 4 quarts good chicken stock or broth
• 3 cascabel chiles, toasted
• 4 cloves garlic, roasted
• 1 piece epazote, stem and leaves
• 1/2 cup crimini mushrooms, chopped fine
• 1/2 cup Shitake mushrooms, chopped fine
• 1/2 cup portobello mushrooms, chopped fine
• 1/2 teaspoon minced garlic
• 1 teaspoon minced shallot
• 1 tablespoon epazote, chiffonaded
• 1 cup matzo meal
• 4 eggs
• 1/4 cup Blended oil
• 1/4 cup seltzer water
• 1 teaspoon kosher salt
• pinch of ground black pepper

1. Bring all ingredients to a simmer in a pot for 45 minutes.
2. Season to taste with salt and ground black pepper and strain.

chicken, chiles, garlic, epazote, crimini mushrooms, shitake mushrooms, portobello mushrooms, garlic, shallot, epazote, matzo meal, eggs, blended oil, seltzer water, kosher salt, ground black pepper

Taken from www.foodrepublic.com/recipes/mexican-matzo-ball-soup-recipe/ (may not work)