Asian Style Matzo Ball Soup

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.

Course Soup

Cuisine Jewish

Keyword jewish recipes, kosher recipes, matzo ball, soup

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 304kcal

Author Tiffany Bendayan

Ingredients

For Matzo Balls:

2/3 cup Matzo Meal
2 Eggs lightly beaten
1 teaspoon soy sauce reduced sodium
1 Tablespoon oil
1 Tablespoon sesame oil
1/2 Teaspoon fresh grated ginger
1 Teaspoon scallions chopped

For Broth

1 teaspoon oil
10 cups chicken stock
2 scallions chopped
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
2 teaspoon Sriracha more or less to suit your taste
1 tablespoon soy sauce
16 oz Shitake mushrooms sliced

US Customary - Metric

Instructions

For Matzo Balls

In a bowl, mix all the ingredients together
Cover with plastic wrap and place refrigerate for 15-20 minutes or until thickened

For Broth

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
Enjoy!

Nutrition