Last week, we spoke with Joe Dobias about practically everything in the business, including opening JoeDoe with only $90,000 , overpriced restaurant food, Mario Batali, and the city’s restaurant critics. The only thing not discussed: how much of a pro Dobias is with matzo. But never fear, we have one of his recipes here: a Mexican take on matzo-ball soup.
Matzo Balls via Mexico
Yeild: 12 matzo balls, 2-3 oz. each
For the matzo balls:
2 cups matzo meal
¾ cup olive oil
¾ cup soda water
1.5 tbsp. cilantro
Salt and pepper to taste
For the matzo broth (soup):
1 onion, small dice
2 jalapeño, diced fine (with seeds)
4 pieces garlic, minced fine
1 qt. water
2 qt. tomato, whole canned
½ cup lime juice
1 cup white vinegar
½ cup cilantro
Make the matzo:
Mix all ingredients together in a large bowl.
Weigh out 3 oz. matzo mixture.
Drop directly into tomato broth.
Cook for 1-1.5 hours. Cool in broth or serve immediately.
Make the broth:
Sweat onion, jalapeño, and garlic in olive oil for 10 minutes or until soft.
Add remaining ingredients and bring to a simmer.
Assemble the soup:
Place 3 matzo balls in a bowl.
Cover with a few spoons of tomato broth.
Spoon tomatillo around border of bowl.
Sprinkle matzo balls with cotija.
Top with 3-4 pieces of pickled jalapeños.