Asian Inspired Matzo Ball Soup

Nothing is more comforting or healing than a hot bowl of Matzo Ball Soup on a cold winter’s day. Here’s my twist on the traditional with my Asian Inspired Matzo Ball Soup recipe, loaded with so much flavor!

My grandma used to make the best matzo ball soup, and my mom too! It’s just the easiest soup to make, either on the stove or in a pressure cooker. I prefer the stove-top method. I’ve altered the classic recipe with some Asian flavors (garlic, ginger, lemongrass, and cilantro) but all of the other ingredients remain the same.

Matzo ball soup is probably the best medicine for the sniffles, so listen to your mother and eat your chicken soup! One of the most healing soups, this Asian Inspired Matzo Ball Soup will surely warm your tummy and help with the winter sniffles!

How to make Fluffy Matzo Balls:

1. In a bowl, combine the eggs with the seltzer and the oil. In another bowl, stir together the matzo meal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir to combine thoroughly. Refrigerate, uncovered, for at least 30 minutes.
2. Using wet hands, form the matzo ball mixture into 1-inch balls and add to a boiling pot of water. Lower to a simmer and cover for about 20 minutes. The matzo balls should be light and fluffy. Remove from the pot and ladle the matzo balls into the chicken soup.

These matzo balls are light and fluffy! They soak in the flavor of the soup and are a real highlight of this chicken soup recipe!

How to make perfect Matzo Ball Soup:

1. In a large stock pot filled with water, add a 3 to 4 pound chicken and the vegetables and herbs. Bring to a boil, then lower the heat, cover and simmer for 45 minutes. Remove from the heat.
2. Strain the broth, reserving the chicken meat (cube or shred the chicken) and the vegetables, but discarding any bones and chicken skin. Place in the refrigerator overnight for the best flavor. Add the matzo balls when you’re ready to serve. It’s that easy!

This is not your grandma’s matzo ball soup! This Asian Inspired Matzo Ball Soup is loaded with so much flavor and extra veggies. It’s the perfect soup on a cold winter’s day!

Asian Inspired Matzo Ball Soup

★★★★★ 5 from 4 reviews

• Author: Asian Caucasian
• Prep Time: 15 min
• Cook Time: 65 min
• Total Time: 80 min
• Yield: 6 1x
• Category: Soup
• Method: Stove top
• Cuisine: Asian Fusion

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Description

Nothing is more comforting or healing than a piping hot bowl of Matzo Ball Soup. This Asian inspired version has so much flavor! Yum!

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Ingredients

For the Stock:

• 1 large roasting chicken (about 3 to 4 pounds)
• 1 large yellow onion, quartered
• 2 tablespoons garlic, minced
• 4 celery stalks, cut into 2-inch pieces
• 4 carrots, peeled and cut into 2-inch pieces
• 1 large parsnip, peeled and cut into 2-inch pieces
• 2 tablespoons fresh ginger, grated
• 1 teaspoon black peppercorns
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 cup button mushrooms, thinly sliced
• Juice from 1 lime
• ¼ cup finely chopped lemongrass
• Kosher salt to taste
• Black pepper to taste

For the Matzo Balls:

• 4 large eggs, beaten
• ¼ cup seltzer or water
• ¼ cup extra-virgin olive oil
• 1 tablespoon fresh parsley, minced
• 1 cup matzo meal
• 1 teaspoon baking powder
• 1 teaspoon Kosher salt

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Instructions

1. Make the chicken stock: In a large stock pot filled with water, add the chicken and the rest of the stock ingredients up to the salt and pepper. Bring to a boil, then lower the heat, cover and simmer for 45 minutes. Remove from heat. Strain the broth, reserving the chicken meat (cutting into chunks or shredding) and the vegetables, but discarding any bones and chicken skin.
2. Make the matzo balls: In a bowl, combine the eggs with the seltzer and the oil. In another bowl, stir together the matzo meal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir to combine thoroughly. Refrigerate, uncovered, for at least 30 minutes. Using wet hands, form the matzo ball mixture into 1-inch balls and add to a boiling pot of water. Lower to a simmer and cover for about 20 minutes. The matzo balls should be light and fluffy.
3. Season the soup with salt and pepper to taste. Using a slotted spoon, transfer matzo balls to individual bowls and ladle the chicken soup over the matzo balls when ready to serve.

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Notes

You can buy the boxed matzo balls in the Jewish food section of your grocery store. They are just as good as homemade matzo balls. The soup always tastes better after it’s been refrigerated overnight. I suggest you make the soup the night before serving and make the matzo balls the day of serving.

Keywords: matzo ball soup, matzo balls, chicken soup, Asian soup, easy chicken soup

If you liked this recipe, try our Miso Chicken Noodle Soup.