Step 1

In a large mixing bowl, combine the matzah ball mix, parsley, nutmeg, and 1 teaspoon of salt.

Step 2

In another small bowl, lightly beat the eggs with 1/3 cup of vegetable oil.

Step 3

Fold in the beaten eggs to the matzah ball mixture with a spatula. Add the sparkling water if you want the matzo balls fluffy, and mix well until well combine.

Step 4

Cover the mix and refrigerate for at least half an hour.

Step 5

Bring about 12 cups of salted water to a rolling boil in a large soup pot.

Step 6

Bring heat down to medium and keep at a steady simmer. With wet hands, make about 1 inch balls out of the matzah ball mix and gently drop them into the water. Cover and simmer for about 25 to 30 minutes.

Step 7

Meanwhile, heat a couple of tablespoons of oil over medium heat in a large cooking pot. Add the onion, garlic and chiles and sauté for 4 to 5 minutes until they have softened. Incorporate the sliced mushrooms. sprinkle the salt, stir and cover with a lid. Steam the mushrooms for about 6 to 8 minutes.

Step 8

Take off the lid and pour the chicken broth over the mushroom base. Once it is simmering, incorporate the already cooked matzah balls, without their cooking liquid, and serve.

Step 9

This recipe is shared with permission from Pati's book Mexican Today: New and Rediscovered Recipes for the Contemporary Kitchen.