Asian-Inspired Matzah Balls

We have boxes of matzah meal in our pantry from Pesach and realistically I make it rarely, particularly in the summer when it feels too hot for soup. I decided to try something new with the matzah meal making matzah balls we could eat as an appetizer.

I once tried Asian stuffed matzah balls but they were less like matzah balls and more like dumplings made with matzah meal. They were delicious so I thought I would try something similar but more like traditional matzah balls that could be served in a soup if someone wanted.

I love doing twists on traditional foods, especially when they add more flavor but not too much more time. If you have an Asian soup these would be perfect in it. Alternatively, you can serve them with soy sauce or sweet chili sauce like we did.

They are different but easy and fun. They would be perfect for a themed Shabbos meal or like they were for me as a way to use some matzah meal.

ASIAN-INSPIRED MATZAH BALLS

This twist on the traditional matzah ball is not much more difficult but is flavorful and fun.

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Ingredients

  

• 1 cup matzah meal
• 4 large eggs
• 1 tablespoon sesame oil
• 3 tablespoons olive oil
• 2 tablespoons seltzer
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• ½ teaspoon salt

For Vegetable Stuffing

• ¼ cup peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon olive oil

Instructions

 

• Sautee peas and carrots with soy sauce, sesame oil, and olive oil in a pan. Cook until cooked through.
  
• In a large bowl beat eggs.
• Add sesame oil, olive oil, soy sauce, and seltzer.
• Add ginger, garlic powder, and salt.
• Mix well.
• Add matzah meal. Mix thoroughly.
• Add in peas and carrots mixture. Stir thoroughly.
  
• Cover with cling wrap and refrigerate for ½ hour to 1 hour.
• Bring a large pot of water to a boil.
• Moisten palms with water and form the matzah mixture into balls of about 1 inch.
  
• Place matzah balls in boiling water.
  
• Reduce heat to low, cover, and allow to simmer for 30 minutes.
• Remove with a slotted spoon and either serve in soup or continue below.

If serving without soup

• Place boiled matzah balls onto a baking sheet. Broil in oven for about 3 minutes or until the balls have a crispy exterior but are not burned.
• Flip and broil the other side.
• Serve with soy sauce or sweet chili sauce.

Notes

These can be served in a soup or alone as an appetizer with soy sauce or sweet chili sauce.