Ginger Scallion Matzo Ball Soup

For my final assignment in Techniques of Regional Cuisine I had to make a fusion dish representing my roots and a different cuisine that we learned about in class. I chose to make matzo ball soup, a popular culturally Jewish dish, with a minimalist Japanese spin. This recipe is packed with delicate umami flavors and the classic essence of matzo ball soup. If you make this recipe make sure to tag me on instagram at theflourchild_ !!!

4 Servings

Ingredients

• Box of matzo ball soup mix

• 2 eggs

• 2 tablespoons of neutral oil

• 2 bunches of scallions, finely chopped

• 2 carrots, peeled and chopped

• 2 stalks celery, chopped

• 1 medium onion, chopped

• 1 teaspoon chili flakes

• 4 cups vegetable broth

• 4 tablespoons soy sauce

• 1 tablespoon grated fresh ginger

• sesame seeds for garnish

• chili oil for garnish

  For the Matzo Balls

• Combine the matzo ball mix, eggs, oil, and scallions and chill for 30 mins. Once chilled, simmer in salted water for 20 mins with the lid on the pot, and then remove from the pot once completely cooked and fluffy.

  For the Soup

• Cook onion, celery, ginger, carrot, and scallions in sesame oil. Season lightly with salt and pepper and cook on a medium low heat, careful not to brown the vegetables. Add vegetable broth (I used homemade but use whatever you have) and add soy sauce and chili flakes. Simmer for about 20 mins and then add in the matzo balls, and simmer for another 10 mins. When serving, garnish with the green tops of scallions, sesame seeds, and a drizzle of chili oil.

  with love ♥️,

  Sydney