Meatless Monday Recipes: Matzo Ball Miso Soup courtesy of inSHAPE

Going meatless is perhaps a stretch for any special day, but give this recipe some thought regardless of the day you plan to try it on! It’s a great way to eliminate the chicken fat from your diet.

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Going meatless is perhaps a stretch for any special day, but give this recipe some thought regardless of the day you plan to try it on! It’s a great way to eliminate the chicken fat from your diet.

 

Matzo Ball Miso Soup
Matzo Ball Miso Soup

Ingredients

  • 1/4 cup miso (red bean paste)*
  • 6 cups dashi (japanese stock)*
  • 1/2 sheet nori seaweed, cut in small squares
  • 4 large eggs, separated
  • 1/2 cup parsley, minced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 cup matzo meal

*miso soup mixes are also perfectly fine. We made one version with “Minute Miso” by Hikari, which was a little salty but very tasty.

Preparation

Prepare miso soup by adding first two ingredients and simmer for 10-15 minutes. Pour all but two cups of the soup into another bowl to stand, then keep the rest warm for the matzo balls.

In a bowl, whisk together the egg yolks, then add the olive oil, 1/4 cup of the standing soup, salt, parsley, and finally, the matzo meal.

In another bowl, whip egg whites with a dash of salt until soft peaks form. Blend – thoroughly – into the matzo and place in the refrigerator for 15-20 minutes.

Using a spoon and the palms of your hands, make balls a little smaller than a golf ball and simmer in the remaining soup for 30 minutes. Pour warmed soup over top and serve.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

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