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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.
Course Soup
Cuisine Jewish
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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.