- 4 eggs
- 2 t salt
- ½ t pepper
- ¼ t nutmeg
- 4 Tbs. coconut oil
- 1 cup Matzah Meal
- 4 Tbs ice water
- 8 cups vegetable stock
- 2 carrots, chopped
- 5 cloves garlic
- 1- 2”-3” piece of ginger
- 1 organic onion, chopped
- 6 Tbs white or red miso
- To make Matzo Balls, beat eggs, salt and pepper and nutmeg together in a bowl
- Add coconut oil and mix until it dissolves into little pieces. Add matzo meal gradually
- Add water, a little at a time, until it reaches the right consistency. Refrigerate overnight
- Form into 25 balls and carefully drop into boiling salted water. Cook for 20 minutes in a slow boil. Remove one Matzo ball from the water with slotted spoon to taste. The center of the Matzo ball should have the same consistency as the outside of the Matzo ball. If fully cooked, remove all Matzo balls from water with slotted spoon, and place in a flat Pyrex dish to cool. Add to favorite broth.
- To make miso soup, sauté onions and carrots in olive oil in a large pot for 5 minutes
- Add stock to pot, and bring to a boil. Reduce heat and simmer for 20 minutes
- Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs of miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
- Serve with Matzo balls!
Step by Step Instructions
Beat eggs, salt and pepper and nutmeg together in a bowl. Add coconut oil and mix until it dissolves into little pieces 
Add matzo meal gradually. Add water, a little at a time, until it reaches the right consistency. Refrigerate overnight. 
Form into 25 balls and carefully drop into boiling salted water 
Cook for 20 minutes in a slow boil. Remove one Matzo ball from water with slotted spoon to taste. The center of the Matzo ball should have the same consistency as the outside of the Matzo ball. If fully cooked, remove all Matzo balls with slotted spoon and place in a flat Pyrex dish to cool. Add to favorite broth.
In large pot, sauté onions and carrots in olive oil for 5 minutes 
Add stock to pot, and bring to a boil. Reduce heat and simmer for 20 minutes. Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs of miso 
Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Serve with Matzo balls. 
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