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.
- 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.
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.