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Edamame Matzo Ball Soup Edamame Matzo Ball Soup

Call it fusion cooking: embellishing matzo ball mix with shelled edamame, onions, garlic, ginger and sesame. Served with a nice clear broth of your choice, this quick and easy soup is healthy and packed with protein.

2 green onions, aka scallion
2 cloves garlic
1" knob fresh ginger
2 cups shelled edamame
One packet Manischewitz Matzo Ball Mix, or a 1/2 cup matzo meal
2 eggs
1 T. vegetable or canola oil
1 T. sesame oil

Bring 4 cups of water and edamame to a boil and simmer 5 minutes. Drain and cool slightly.

Food process the scallion, garlic and ginger in pulses. Add edamame and pulse to a paste, stirring occasionally.

Add matzo, 2 eggs and the 2 oils. Pulse until well combined. Transfer to a bowl and refrigerate 15 minutes.

Heat another 4 cups of water. Roll matzo dough into 1/2" balls. Drop carefully into water, reduce heat to simmer, cover tightly and simmer for 20 minutes.

-Serve 2 to 3 of these per serving in a cup or so of clear broth.
-This can fish broth, vegetable or chicken broth.
-Tiny cubed tofu is a nice addition.
-Sliced scallion is a nice garnish.
-Shrimp can be added 3 minutes before serving.
-Make an easy dashi, aka fish broth: boil 4 cups of water and a handful of bonita flakes.


Comments: Send us comments about this recipe steve@pulpkitchen.com