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Miso Matzo Ball Soup

Miso Matzo Ball Soup
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Miso Matzo Ball Soup is a comforting fusion dish combining the rich, savory umami of miso broth with light, fluffy matzo balls. This unique soup beautifully merges Japanese and Jewish culinary traditions, providing a warm, flavorful meal perfect for chilly days or any time you desire a cozy bowl of soul-soothing comfort food.

Ingredients

Scale

Broth Ingredients

  • 4 cups vegetable or chicken broth
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 scallions or green onions, chopped
  • 3 tablespoons miso paste (white or yellow miso)
  • Salt and pepper, to taste

Matzo Balls

  • 1 cup matzo meal (or gluten-free breadcrumbs/crackers for gluten-free option)
  • 2 large eggs (or flax/chia seed binder for vegetarian/vegan option)
  • Pinch of salt
  • 2–3 tablespoons water (adjust as needed)

Instructions

  1. Prepare the Matzo Ball Dough: In a mixing bowl, whisk together the matzo meal, eggs, a pinch of salt, and a touch of water until fully combined. Cover and refrigerate the mixture for at least 30 minutes to allow it to firm up, making it easier to shape into balls.
  2. Shape the Matzo Balls: With wet hands, gently roll the chilled dough into small, uniform balls about one inch in diameter. Place them on a plate and set aside while you prepare the broth.
  3. Make the Miso Broth: Heat sesame oil in a large pot over medium heat. Sauté the minced garlic and ginger until fragrant. Add diced carrots, celery, and scallions, cooking until slightly softened. Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer.
  4. Dissolve the Miso Paste: Remove one cup of hot broth from the pot and whisk it together with the miso paste until smooth. Stir this mixture back into the pot carefully, avoiding boiling to preserve the delicate flavors of the miso.
  5. Cook the Matzo Balls: Gently drop the matzo balls into the simmering broth. Cover and cook for about 25 minutes, or until the matzo balls have puffed up and are cooked through, absorbing the broth’s warmth.
  6. Final Tasting and Serving: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, ensuring each serving contains a few matzo balls and plenty of broth with vegetables.

Notes

  • Chill the matzo dough before shaping to ensure tender matzo balls.
  • Simmer the broth gently over low heat to maintain miso’s delicate flavor.
  • Keep matzo balls small (about 1 inch) for even cooking and light texture.
  • Use a high-quality white or yellow miso paste for best umami flavor.
  • Resting the dough makes shaping easier and results in better texture.

Nutrition

Keywords: Miso Matzo Ball Soup, fusion soup, miso broth, matzo balls, Jewish comfort food, Japanese umami, gluten free soup, vegetarian soup

Find it online: https://mealsbylina.com/miso-matzo-ball-soup/