Dinner Recipes

Miso Matzo Ball Soup

Matzo ball soup is a beloved classic, and this version gives it a trend-forward, umami-rich twist. We start with a deeply flavorful homemade chicken broth and combine it with earthy sautéed mushrooms, a scoop of white miso paste, and traditional umami dashi soup base. (Heads up, the soup base adds extra savoriness, but it’s not kosher. Don’t worry, though—if you omit it, the soup will still be delicious!)

 The matzo balls are made the traditional way, but with green onions and a hint of sesame oil for a subtle, nutty boost. The final result: a soup that’s warm, familiar, and just a little elevated. It’s the perfect modern spin on traditional comfort food.

Miso Matzo Ball Soup
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Dinner

Miso Matzo Ball Soup

Serves: 8

For the miso chicken soup:

1 3 ½-lb chicken
2 yellow onions, quartered
2 carrots, halved
2 celery stalks, halved
1 garlic head, halved
2” knob ginger
¼ cup vegetable oil
1 lb shiitake mushrooms
⅓ cup white miso paste
1½ tsp Kuze Fuku & Sons Traditional Umami Soup Base (optional)
White parts from 4 green onions, thinly sliced
Kosher salt, to taste

For the matzo balls:

4 large eggs, lightly beaten
¼ cup vegetable oil
1 Tbsp sesame oil
1¼ cups matzo meal
¼ cup seltzer water
2 tsp kosher salt
Green tops from 4 green onions, thinly sliced, divided

Directions

  1. To make the soup: In a large Dutch oven or heavy-bottomed pot, combine the chicken, onions, carrots, celery, garlic, and ginger. Add enough water to cover the chicken and vegetables by 1 inch, and bring it to a soft boil over high heat. Reduce the heat to low and gently simmer, partially covered, until the chicken is very tender and falls off the bone, about 1 to 1 ½ hours. Skim off any foam that accumulates. Note: The broth and chicken can be made one day in advance. 
  2. To make the matzo balls: In a large bowl, mix together the eggs, vegetable oil, sesame oil, matzo meal, seltzer water, salt, and half of the green onions with a fork. Cover and refrigerate for 30 minutes.
  3. Bring a large pot of generously salted water to a boil over high heat. Reduce the heat to medium-low and maintain the water at a simmer.
  4. Using your hands, gently press a small amount of matzo batter into a 1-inch ball. Drop the matzo ball into simmering water. Repeat with the remaining batter.
  5. Cover the pot and gently simmer the matzo balls until they are tender and puffy, about 40 minutes. Drain the matzo balls, return them to the pot, and keep them covered in a warm place until you’re ready to use them.
  6. When the chicken is cooked through, remove it from the broth with tongs and transfer to a cutting board. Strain the broth through a fine-mesh sieve and into a large bowl and set aside. Discard the aromatics and rinse the pot. 
  7. Add the vegetable oil to the pot and heat over medium-high heat. Add the mushrooms and sauté until browned and fragrant, about 5 to 7 minutes. 
  8. Return the strained broth to the pot and bring it to a simmer. Whisk in the miso paste and soup base, if using. 
  9. When the chicken is cool enough to handle, using your fingers or two forks, remove the chicken meat from the bones and shred it into bite-sized pieces. Add the chicken and white parts of the green onions to the pot, stirring occasionally, until heated through, 3 to 5 minutes. Season with salt. 
  10. Divide the matzo balls among 8 bowls and ladle the soup on top. Garnish with the remaining green onions. Leftover matzo ball soup can be stored in an airtight container in the refrigerator for up to 4 days.