Susie Fishbein’s Tri-Colored Matzo Balls

Matzah Ballstomato matzo balls Meat or Parve

 What a thrill it was for me as these matzo balls and I proudly made our debut on the Today Show with Katie Couric.

2 large eggs, plus 1 egg white

2 tablespoons olive oil

3 tablespoons tomato paste

1⁄2-3⁄4 cup matzo ball mix (usually 1-11⁄2 bags out of a box)

water or chicken stock, as needed

  1. In a medium bowl, whisk the eggs and the oil.
  2. Add the tomato paste into the egg mixture. Whisk fully to incorporate.
  3. Sprinkle in 1⁄2 cup (1 bag) of the matzo 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 matzo ball mix or matzo meal if the mixture is too thin to shape. 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.Yields: 6 large matzo balls

 

turmeric matzo balls     Meat or Parve

2 large eggs, plus 1 egg white

2 tablespoons vegetable oil

1 teaspoon turmeric

1⁄2-3⁄4 cup matzo ball mix (usually 1-11⁄2 bags out of a box)

water or chicken stock,
as needed

 

  1. In a medium bowl, whisk the eggs and the oil.
  2. Add the turmeric into the egg mixture. Whisk to incorporate to an even yellow color.
  3. Sprinkle in 1⁄2 cup (1 bag) of the matzo 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 matzo ball mix or matzo meal if the mixture is too thin to shape. 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.Yields: 6 large matzo balls

 

spinach matzo balls       Meat or Parve

Due to the high water content of fresh spinach, these matzo balls may be a little harder to form than the other two flavors. If this occurs, add some extra matzo ball mix or matzo meal, 1 teaspoon at a time, until the batter can be shaped into balls. You want to use as little extra as possible so that the matzo balls remain light and fluffy.

2 large eggs, plus 1 egg white

2 tablespoons olive oil

3 ounces fresh baby spinach leaves

1 cup matzo ball mix (usually both bags out of a box)

water or chicken stock,
as needed

 

  1. In a medium bowl, whisk the eggs and the oil.
  2. In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the liquid out of the spinach.
  3. Add the spinach purée into the egg mixture. Whisk to incorporate.
  4. Sprinkle in 1 cup (2 bags) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don’t overwork it.
  5. Chill in refrigerator for 20 minutes.
  6. Meanwhile, bring a pot of water or chicken stock to a boil.
  7. 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 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.Yields: 6 large matzo balls

Ask the Director

  • This field is for validation purposes and should be left unchanged.