Tri Colored Matzo Balls

It’s Matzah Ball Season-we love these so much we eat them year round.  They are delicious and add extra pep to your chicken soup! If you are making with kids-give them a plastic knife and they can chop the spinach.  Hopefully this brings a little freshness to your Passover this year!

Ingredients:

TOMATO MATZO BALLS

2 large eggs plus 1 egg white

2 tablespoons olive oil

3 tablespoons tomato paste

1/2 to 2/3 cup matzo ball mix

TURMERIC MATZO BALLS

2 large eggs plus 1 egg white

2 tablespoons olive oil

1 teaspoon turmeric

1/2 to 2/3 cup cup matzo ball mix

SPINACH MATZO BALLS

2 large eggs plus 1 egg white

2 tablespoons olive oil

1 ounce fresh baby spinach leaves

½ cup + 2 Tablespoons matzo ball mix 

Directions:

For SPINACH MATZO BALLS:

In a medium bowl whisk the eggs and oil. Chop spinach finely either with a sharp knife or food processor. Add the spinach into the egg mixture. Whisk to incorporate. Sprinkle in the Matzo Ball Mix. And stir with a fork until just mixed. Chill in refrigerator for 20 minutes. 

For TURMERIC MATZO BALLS:

In a medium bowl whisk the eggs and the oil. Add the turmeric into the egg mixture. Whisk to incorporate to an even yellow color. Sprinkle in the Matzo Ball Mix. Stir in with a fork, until just mixed. Chill in refrigerator for 20 minutes. 

For TOMATO MATZO BALLS:

In a medium bowl whisk the eggs and the oil. Add the tomato paste into the egg mixture. Whisk fully to incorporate. Sprinkle in the Matzo Ball Mix Stir in with a fork until just mixed. Chill in refrigerator for 20 minutes. 

Boil:

Meanwhile bring a pot of water or chicken stock to a boil. Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ball of the mixture. Form it into a ball with your fingertips, using no real pressure. Turn the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.

Adapted From: Suzy Fishbein-Kosher By Design