Susie Fishbein’s Tri-Color Matzah Balls

Susie Fishbein’s Tri-Color Matzah Balls
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Susie Fishbein creates dishes that are both delicious and beautiful to look at! These matzah balls are gorgeous, easy to make and you can make them ahead of time, store them in the fridge until you are ready to heat them and serve them in your soup. They make an unusual and special presentation for Pesach (Passover). If you are gluten-free, use gluten-free matzah-ball mix.

Ingredients

Instructions

  1. In a medium bowl whisk the eggs and the oil.
  2. Add the tomato paste into the egg mixture. Whisk to incorporate fully.
  3. Sprinkle in ½ cup (1 bag) of the matzah ball mix. Stir in with a fork, mixing as little as possible. Don’t overwork it.
  4. Chill in refrigerator for 20 minutes.
  5. Meanwhile, bring a pot of water or chicken stock to a boil.
  6. Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture, adding more matzah ball mix or matzah meal as needed. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer.
  7. Drop the balls into the water. Cover the pot and simmer for 20 minutes.
  8. In a medium bowl whisk the eggs and the oil.
  9. Add the turmeric into the egg mixture. Whisk to incorporate to an even yellow color.
  10. Sprinkle in ½ cup (1 bag) of the matzah ball mix. Stir in with a fork, mixing as little as possible. Don’t overwork it. Chill in refrigerator for 20 minutes.
  11. Meanwhile, bring a pot of water or chicken stock to a boil.
  12. Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture, adding more matzah ball mix or matzah meal as needed. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer.
  13. Drop the balls into the water.
  14. Cover the pot and simmer for 20 minutes.
  15. In a medium bowl whisk the eggs and the oil.
  16. In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.
  17. Add the spinach purée into the egg mixture. Whisk to incorporate.
  18. Sprinkle in 1 cup (2 bags) of the matzah ball mix. Stir in with a fork, mixing as little as possible. Don’t overwork it.
  19. Chill in freezer for 20 minutes.
  20. Meanwhile, bring a pot of water or chicken stock to a boil.
  21. Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Due to the high water content of fresh spinach, these matzah balls may be a little harder to roll than the other two flavors. If this occurs, add some extra matzah ball mix or matzah meal, 1 teaspoon at a time, until the batter can be rolled into balls. You want to use as little extra as possible so that the matzah balls remain light and fluffy.
  22. Drop the balls into the water. Cover the pot and simmer for 20 minutes.
  23. Place one tomato, one turmeric and one spinach matzah ball in each bowl of your favorite chicken soup, chicken broth or vegetarian clear golden broth.
  24. Garnish with a sprig of parsley or cilantro.

Notes

Reprinted from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, ©2008 Mesorah Publications, Ltd.

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