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Miso Matzo Ball Soup

Miso Matzo Ball Soup

  • Author: Lina
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free (with gluten-free matzo meal alternative)

Description

Miso Matzo Ball Soup is a warm, nourishing fusion of traditional Jewish matzo ball soup and rich, umami-packed miso broth. This comforting dish blends fluffy matzo balls with a savory miso-infused vegetable or chicken broth, brightened by fresh herbs and vegetables, perfect for year-round enjoyment and customizable for various dietary preferences.

Ingredients

Scale

Matzo Ball Ingredients

  • 1 cup matzo meal
  • 2 large eggs
  • Pinch of salt
  • 2–3 tablespoons water or broth (to form batter)

Broth Ingredients

  • 6 cups vegetable or chicken broth
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced

Miso Paste

  • 3 tablespoons miso paste (vegan-friendly if desired)

Herbs and Garnishes

  • 2 tablespoons fresh dill or parsley, chopped
  • 3 scallions (green onions), thinly sliced
  • Salt and pepper, to taste
  • Optional: toasted sesame oil for drizzling

Instructions

  1. Prepare the Matzo Balls: In a bowl, combine 1 cup matzo meal, 2 large eggs, a pinch of salt, and 2 to 3 tablespoons of water or broth to form a thick batter. Mix well and refrigerate the mixture for at least 30 minutes to firm up, ensuring light and fluffy matzo balls.
  2. Make the Broth: In a large pot, bring 6 cups of vegetable or chicken broth to a simmer. Add chopped carrots, celery, minced garlic, and ginger. Let the vegetables cook gently to release their flavors and create a fragrant base.
  3. Stir in the Miso: Remove 1 cup of the hot broth and whisk in 3 tablespoons of miso paste until fully dissolved. Return the miso mixture to the pot, keeping the broth hot but not boiling to preserve flavor and nutrients.
  4. Cook the Matzo Balls: With wet hands, shape the chilled matzo batter into small balls about 1 inch in diameter. Gently drop the balls into the simmering broth. Cover the pot and cook for 20 to 25 minutes, or until the balls float and are tender throughout.
  5. Finish with Fresh Herbs and Scallions: Stir in chopped fresh dill or parsley and thinly sliced scallions. Season with salt and pepper to taste. Serve the soup warm, optionally drizzling with toasted sesame oil for added aroma.

Notes

  • Chill the matzo batter for at least 30 minutes to improve texture and structure.
  • Keep the broth at a gentle simmer after adding miso to preserve its delicate enzymes and flavor.
  • Avoid stirring vigorously once matzo balls are added to prevent them from breaking apart.
  • Add fresh herbs just before serving to maintain their vibrant color and aroma.
  • Prepare broth a day in advance to deepen the flavor if desired.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: Jewish Fusion

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 180 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 50 mg

Keywords: miso matzo ball soup, comfort food, Jewish soup, miso soup, matzo balls, fusion recipe, gluten free soup, vegan options

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