Tricolore Matzo Ball Soup

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Recipe by Cookbook author Susie Fishbein. Recipe makes 18 matzo balls, six of each variety. Matzo balls are traditionally eaten with a chicken broth soup at the start of the seder meal. Use three, one of each variety, per bowl of soup.)
Recipe By: Susie Fishbein
  • PrepN/A |
  • TotalN/A |
  • Serves18 Matzo Balls

Ingredients

    • Spinach Matzo Balls
    • (Yields six balls)
    • 2 large eggs, plus 1 egg white
    • 2 tablespoons olive oil
    • 4 ounces fresh baby spinach leaves
    • 1/2 cup matzo ball mix (usually 1 bag out of a box)
    • Turmeric Matzo Balls
    • (Yields six balls)
    • 2 large eggs, plus 1 egg white
    • 2 tablespoons vegetable oil
    • 1 teaspoon turmeric
    • 1/2 cup matzo ball mix (usually 1 bag out of a box)
    • Tomato Matzo Balls
    • (Yields six balls)
    • 2 large eggs, plus 1 egg white
    • 2 tablespoons olive oil
    • 3 tablespoons tomato paste
    • 1/2 cup matzo ball mix (usually 1 bag out of a box)

Instructions

Additional Notes

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.
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.
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.
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.
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