Kale Matzo Ball Soup with Ginger Shiitake Broth
A vibrant twist on traditional matzo ball soup, this herbaceous version incorporates kale into both the fluffy dumplings and aromatic broth. Ginger, shiitake, fennel, and lemongrass infuse the stock with complex, warming flavors while sesame and coriander add depth. The matzo balls stay tender from seltzer and olive oil, creating a lighter texture than classic recipes. Ideal for Passover seders or as a nourishing soup when you want something special. This version celebrates green vegetables and global aromatics while honoring Jewish culinary tradition.
Ingredients
- 1 cup white onion, diced
- ¼ cup garlic, chopped
- ½ cup celery, chopped
- 1 cup fennel, chopped
- ¼ cup ginger, chopped
- ¼ cup sesame seeds
- 1 bunch parsley
- 1 bunch cilantro
- 4 pieces dried shiitake mushrooms
- 2 tablespoons coriander
- 1 tablespoon green peppercorns
- 2 pieces lime zest
- ¼ cup lemongrass, choppedlemon juice + zest1/4 cup choppedFull guide →
- 1 cup potato, diced
- 4 large eggs, beatenaquafaba4 largeFull guide →
- ¼ cup seltzerwater1:1neutral
adds slight lift; water works but matzo balls will be denser
- ¼ cup extra-virgin olive oil
- 3 tablespoons kale, puréed
- 1 cup matzo mealground almonds3/4 cupnut-basedadds tree_nuts
keto-friendly but denser texture
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic, minced
- ¼ cup kale, puréed
- kosher salt, to taste
Instructions
- 1
Combine onion, garlic, celery, fennel, ginger, sesame seeds, parsley, cilantro, shiitake mushrooms, coriander, green peppercorns, lime zest, lemongrass, and potato in a pot and cover with water.
- 2
Bring to a boil, then reduce heat and simmer for 20 minutes.
- 3
Remove from heat and strain the stock.
- 4
In a bowl, whisk together eggs, seltzer, kale puree, and olive oil.
- 5
In another bowl, combine matzo meal, baking powder, and salt.
- 6
Fold dry ingredients into wet ingredients and refrigerate uncovered for 30 minutes.
- 7
Form matzo ball mixture into 1-inch balls using wet hands.
- 8
Add balls to simmering water and cook for about 20 minutes.
- 9
Heat olive oil and garlic in a pot, add 4 cups of stock, and bring to a simmer.
- 10
Stir in kale puree and season with salt.
- 11
Transfer matzo balls to bowls with a slotted spoon and ladle broth over top.
- 12
Serve hot.
Tips
Wet your hands frequently when forming matzo balls to prevent sticking and ensure even, light dumplings that cook evenly in simmering water.
Strain the stock through cheesecloth for a clearer, more refined broth with less sediment from the aromatics.
Make the stock and matzo balls up to one day ahead, then assemble and serve hot for a quick final step.
Good to Know
Refrigerate stock and cooked matzo balls separately in airtight containers for up to 4 days. Freeze stock for up to 3 months; freeze cooked matzo balls for up to 2 months.
Make stock and matzo ball mixture one day ahead. Form and cook matzo balls up to 4 hours before serving; reheat gently in simmering broth.
Ladle hot kale broth into bowls with at least 3 matzo balls per serving. Garnish with fresh cilantro and a squeeze of lime if desired.
Common Mistakes
Over-mix matzo ball batter to avoid tough, dense dumplings; fold gently
Skip refrigeration of batter to avoid balls falling apart; chilling is essential for structure
Don't over-simmer matzo balls to prevent them from absorbing too much water and becoming waterlogged
Substitutions
FAQ
Can I make matzo balls without seltzer?
Yes, use water instead, but they will be denser. Seltzer adds carbonation that creates lighter, fluffier dumplings. Still delicious and traditional.
What if I don't have fresh kale?
Frozen kale works well when thawed and squeezed dry, or substitute spinach. Frozen purees easily. Use same amount unless packaging lists different yield.
How long can I keep matzo balls in broth?
Store separated for best texture; matzo balls soften if left in broth overnight. Keep together up to 2 days refrigerated, then reheat separately.