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Spinach Matzo Balls

By Susie Fishbein

5.0

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Spinach Matzo BallsJohn Uher

Editor's note: This recipe is part of Susie Fishbein's Tricolor Matzo Ball soup .
Due to the high water content of fresh spinach, these matzo balls may be a little harder to roll 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 rolled into balls. You want to use as little extra as possible so that the matzo balls remain light and fluffy.

Meat or Parve
Gebrokts

Recipe information

  • Yield

    Makes 6 large matzo balls

Ingredients

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).

Preparation

  1. Step 1

    In a medium bowl whisk the eggs and the oil.

    Step 2

    In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.

    Step 3

    Add the spinach purée into the egg mixture. Whisk to incorporate.

    Step 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. Chill in freezer for 20 minutes.

    Step 5

    Meanwhile, bring a pot of water or chicken stock to a boil.

    Step 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. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.

Cover of the cookbook featuring a kiddush cup and flower petals.
Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd. Buy the full book from Amazon or Biblio.
TagsJewishSpinachLeafy GreensVegetableSideDairy FreeNut FreeMeal PrepSimmerCookbooks

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