Serves 6
This is the soup recipe you need for those hectic Friday afternoons when you get home late from work and need to throw together Shabbat dinner in a pinch. Or for rainy days when you need a bowl of comfort food, but you don’t want to spend too much time in the kitchen. The matzo balls were inspired by scallion pancakes, and in case you were wondering, they are definitely floaters and extra fluffy at that!
Scallion Matzo Balls
2 extra-large eggs
1 tablespoon canola oil
1 tablespoon toasted sesame oil
½ cup matzo meal
2 scallions (green parts only), chopped
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Soup
3 strips kombu  each about 5 inches long
⅓ cup white (shiro) miso paste
Toasted nori seaweed, for serving (optional)
1 To prepare the matzo balls: In a small bowl, whisk together the eggs, canola oil, and sesame oil until well combined. Add the matzo meal, scallions, baking powder, salt, and pepper and stir with a spoon to combine. Refrigerate for 20 minutes.
2 To prepare the soup: Into a 6-quart pot, pour 8 cups of cold water and the kombu and bring to a gentle simmer over medium heat. Remove and discard the kombu. In a small bowl, place the miso, add a few ladles of the hot kombu broth, and whisk until the miso is dissolved. Pour the miso mixture back into the pot, stirring to incorporate.
3 Bring the miso broth to a simmer over medium heat. With wet hands, roll the matzo ball mixture into tablespoon-size balls and carefully add them to the soup. Gently simmer, uncovered, for 20 minutes, until the matzo balls are fluffy, turning the matzo balls over halfway through cooking.
4 Ladle the soup into bowls and serve with toasted nori, if desired.