Matzo Ball Soup

matzo-ball-soupJust before Rosh Hashanah, NPR aired a piece on matzo ball soup “by way of Mexico,” featuring Pati Jinich’s recipe from her cookbook, Mexican Today.

Intrigued, I resolved to make my soup using her recipe, but I couldn’t help tinkering with it a bit, especially since I always use boxed matzo ball and soup mix. So here’s what I ended up with:

1 box of your favorite brand of matzo ball and soup mix
6 scallions, chopped, including tops
2 cloves garlic, minced
1 c. coarsely chopped fresh spinach
1 large pickled jalapeño, chopped (seeded if desired)
8 oz. sliced mushrooms (more if your family is like mine)

Follow the package directions to prepare the matzo balls. Prep the soup as per the directions, adding in all the other ingredients. Bring to a boil, add the matzo balls, reduce heat and simmer covered the amount of time listed.