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Tri Color Matzoh Balls
The Backstory: When you really want to shake things up at the holidays, these matzoh balls are just the thing to do it. Three deliciously flavored–and easy to make varieties–spinach, turmeric, and tomato–are simply gorgeous to look at in a bowl of golden soup, and take only a few minute more to prepare than traditional matzoh balls. Best of all, you can cook them all in the same pot of simmering chicken broth. More of the Backstory after the recipe…
Tri-Color Matzoh Balls
Tri-colored matzoh balls add a colorful and delicious twist to chicken soup. Spinach, turmeric and tomato paste are the star ingredients of this gorgeous trio. Watch your guests fall in love with this truly show-stopping take on a holiday classic.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Ingredients
For the Spinach Matzoh Balls
- 2 large eggs, plus 1 egg white
- 2 tbsp. olive oil or vegetable oil
- 4 ounces fresh baby spinach leaves
- 1/2 cup matzoh ball soup mix (usually 1 packet from a box)
For the Turmeric Matzoh Balls
- 2 large eggs, plus 1 egg white
- 2 tbsp. vegetable oil
- 1 tsp. turmeric
- 1/2 cup matzoh ball soup mix (usually 1 packet from a box)
For the Tomato Matzoh Balls
- 2 large eggs, plus 1 egg white
- 2 tbsp. olive oil
- 3 tbsp. tomato paste
- 1/2 cup matzoh ball soup mix (usually 1 packet from a box)
Instructions
Prepare the Spinach Matzoh Balls
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In a medium bowl whisk the eggs and the oil. In the bowl of a food processor fitted with a metal blade, process the spinach until pureed. Add 10 tablespoons of the puree into the egg mixture. Whisk to incorporate. Sprinkle in the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes. Meanwhile bring a pot of water or chicken stock to a boil.
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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/stock down to a simmer. Drop in the balls. Cover the pot and simmer for 20 minutes.
Prepare the Turmeric Matzoh Balls
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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, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.
-
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 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.
Prepare the Tomato Matzoh Balls
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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, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes. 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 ping pong ball size of the mixture. Form it into a ball with your fingertips applying almost no pressure. Turn the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.
…The Backstory continues: This recipe comes to me, and now to you, from a dear family member who wishes to give to The Jewish Kitchen anonymously (and her wish shall be granted here) as she maintains a low online profile. Not a problem, so long as she keeps these fabulous recipes coming!
Note: Have your chicken soup ready and cook all of the matzoh balls in the same pot of soup. This recipe will make approximately 18 matzoh balls (six of each variety). Serve one of each kind in each soup bowl and watch (listen!) as your guests ooh and ahh. You’ll be drinking in the compliments as they slurp up every last drop.
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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