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Jewish-San Franciscan Fusion Matzo Ball Soup with a South Pacific Twist


  • Serves 6
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Jewish San Francisco soul food | Introduce South Pacific flavors | Don’t forget it should be Jewish and San Franciscan too

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, mix together the matzo meal, eggs, vegetable oil, salt, and red pepper flakes. Let the mixture rest in the refrigerator for 30 minutes.
  2. 2.In the meantime, heat the vegetable oil in a large pot over medium heat. Add the minced ginger and garlic, and sauté until fragrant.
  3. 3.Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer.
  4. 4.After the matzo ball mixture has chilled, wet your hands and roll it into small balls, about 1 inch in diameter. Gently drop the matzo balls into the simmering broth.
  5. 5.Cover the pot and let the matzo balls cook for about 20 minutes, or until they are light and fluffy.
  6. 6.Add the shredded chicken, soy sauce, and sesame oil to the pot. Simmer for an additional 5 minutes to heat the chicken through.
  7. 7.Stir in the sliced green onions, chopped cilantro, and lime juice. Season with salt to taste.
  8. 8.Serve the Jewish-San Franciscan Fusion Matzo Ball Soup with a South Pacific Twist hot and enjoy the unique blend of flavors!

lightbulb_outline Tips

  • chevron_rightFor a San Franciscan twist, add some diced avocado as a garnish.
  • chevron_rightFeel free to customize the soup by adding your favorite vegetables, such as bok choy or snow peas.
  • chevron_rightIf you prefer a spicier soup, add more red pepper flakes or a dash of hot sauce.
  • chevron_rightServe the soup with a side of crusty San Francisco sourdough bread for a complete meal.