Call it fusion cooking: embellishing matzo ball mix with shelled edamame, onions, garlic, ginger and sesame. Served with a nice clear broth of your choice, this quick and easy soup is healthy and packed with protein.

2 green onions, aka scallion
2 cloves garlic
1" knob fresh ginger
2 cups shelled edamame
One packet Manischewitz Matzo Ball Mix, or a 1/2 cup matzo meal
2 eggs
1 T. vegetable or canola oil
1 T. sesame oil

Bring 4 cups of water and edamame to a boil and simmer 5 minutes. Drain and cool slightly.

Food process the scallion, garlic and ginger in pulses. Add edamame and pulse to a paste, stirring occasionally.

Add matzo, 2 eggs and the 2 oils. Pulse until well combined. Transfer to a bowl and refrigerate 15 minutes.

Heat another 4 cups of water. Roll matzo dough into 1/2" balls. Drop carefully into water, reduce heat to simmer, cover tightly and simmer for 20 minutes.