Rosa Mexicano’s Sopa de Ajo con Flor de Calabaza
Sweet garlic soup with epazote matzo balls, squash blossoms and jalapeño.
Courtesy of Rosa Mexicano restaurants; www.rosamexicano.com
Makes 6-8 servings
To make soup
3 tsp Olive Oil
½ cup Garlic, sliced
1 Squash blossom, canned
1/2 bunch Watercress, two-inches of stem removed
1 Chiles de Arbol
1 Bay leaf
8 cups Chicken stock
1 ½ tsp Anisette
To make Matzo Balls:
1 ¾ tsp Jalapeno pepper
½ tsp Epazote leaves
1 Tbsp Water
1 ½ Tbsp oil
½ cup matzo meal
1/3 tsp baking powder
To make soup
1. In a heavy pot, over low heat, heat the olive oil and sauté the garlic slowly, stirring so it does not brown, for about 15 minutes or until soft and translucent.
2. Add the squash blossom and watercress and sauté 3 minutes longer, stirring lightly.
3. Add the chile, bay leaf, and chicken stock, cover and simmer on low heat for 1 ½ hours. After soup has simmered, add anisette.
To make Matzo Balls
1. Combine the chiles, epazote leaves, water, egg, and oil in a blender and blend until smooth. In a bowl, combine the matzo meal and baking powder together. Add the blended mixture to the matzo meal and knead well.
2. Roll the seasoned matzo meal into balls and make an indentation in the top of each ball.
3. When all are made, bring water to a boil in a separate pot with plenty of room and add the matzo balls, only a few at a time. Cover and cook over low heat for 15 minutes, stirring occasionally.
4. To serve place 3-4 matzo balls into a bowl and ladle broth over the matzo balls.