Susie Fishbein’s Tri-Color Matzo-Ball Soup From her cookbook:
Yields 6 large matzo balls of each type, to add to your favorite chicken soup.
Tomato Matzo Balls
- 2 large eggs, plus 1 egg white
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 1/2 to 3/4 cup matzo-ball mix (usually 1 to 1-1/2 bags out of a box)
In a medium bowl, whisk together the eggs and the oil. Add the tomato paste and whisk fully to incorporate. Sprinkle in 1/2 cup (1 bag) of the matzo-ball mix. Stir with a fork, mixing as little as possible; don’t overwork it.
Chill in the refrigerator for 20 minutes.
Meanwhile bring a pot of water or chicken stock to a boil. Wet your hands with 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 as needed. 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.
Spinach Matzo Balls
- 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)
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 pured. Squeeze the water out of the spinach. Add the spinach pure to the egg mixture and whisk to incorporate.
Sprinkle in 1 cup (2 bags) of the matzo-ball mix. Stir with a fork, mixing as little as possible; don’t overwork it. Chill in freezer for 20 minutes.
Repeat the matzo-ball-making process from the red-matzo-ball recipe at left. 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. Use as little extra as possible so that the matzo balls remain light and fluffy.
Turmeric Matzo Balls
- 2 large eggs, plus 1 egg white
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric
- 1/2 to 3/4 cup matzo-ball mix (usually 1 to 1-1/2 bags out of a box)
In a medium bowl, whisk the eggs and the oil. Add the turmeric to the egg mixture and whisk to incorporate to an even yellow color.
Repeat the matzo-ball-making process from the red matzo-ball recipe.