This Asian style Matzo Ball Soup recipe is made with a flavorful ginger scallion broth and shiitake mushrooms. Perfect for your modern Passover Seder menu.
Asian Style Matzo Ball Soup
This is definitely not your Bubbe’s soup recipe, but I promise you that you’re going to love it. This Asian style Matzo Ball soup is super flavorful and addicting. The matzo balls are cooked with soy, scallions, and a few other ingredients while the aromatic broth has ginger, sriracha, and a few other surprises.
If you’re hosting a Passover Seder this year, then refresh your menu with a few modern twists on the classic favorites. Since matzo balls are so spongy and delicate, they can take any flavor you may like. I decided to go Asian this year. Next year, who knows? Maybe Indian or even Spanish?
Of course, you don’t have to wait for Passover to eat this Asian Style Matzo Ball Soup. They can be enjoyed all year round. If you’re eating them out of Passover, you can also add some rice noodles. It’ll make them taste more authentic.
If you’re worried about Kosher laws, simply buy all the ingredients needed in the Kosher store. That way it’ll guarantee you that the items are ok to eat on Passover.
This year the Seder is happening in my house and a lot of people are coming. My husband and I are trying to see how we can reconfigure our living room to fit more tables and chairs.
I am super excited because my girls are older and they want to participate in all the customs of eating out of the Seder plate and singing all the Passover songs in the seder.
While I am not a super religious person, I am proud of my heritage and love tradition. I hope when my daughters grow up they will continue the same customs and recipes that they learned from my grandma, my mom and me.
I hope you can try this delicious Asian Style Matzo Ball Soup at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Matzo Balls:
- 2/3 cup of Matzo Meal
- 2 Eggs lightly beaten
- 1 teaspoon of soy sauce reduced sodium
- 1 Tablespoon of oil
- 1 Tablespoon of sesame oil
- 1/2 Teaspoon of fresh grated ginger
- 1 Teaspoon of scallions chopped
- For Broth
- 1 teaspoon of oil
- 10 cups of chicken stock
- 2 scallions chopped
- 1 teaspoon of fresh grated ginger
- 1 teaspoon of minced garlic
- 2 teaspoon of Sriracha more or less to suit your taste
- 1 tablespoon of soy sauce
- 16 oz of Shitake mushrooms sliced
For Matzo Balls:
In a bowl, mix all the ingredients together
Cover with plastic wrap and place them <g class="gr_ gr_3922 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar multiReplace" id="3922" data-gr-id="3922">on</g> the fridge for 15-20 minutes or until thickened
In a stock pot, heat the oil medium-low heat
Add the scallions, ginger and garlic. Cook for 2-3 minutes or until softened
Pour in the stock, sriracha and soy. Taste for seasoning
Let the soup boil then lower the heat until the soup simmers
Add the mushrooms
Remove matzo ball mixture from the fridge
Form balls (1 teaspoon size) and throw them inside the simmering soup
Matzo Balls will start floating when they are cooked
Cook for 5 more minutes
LOVE PASSOVER? Here are a few recipes you may like:
Passover Bagels- Get the recipe HERE.