Spinach Matzo Balls Recipes
SAFFRON CHICKEN BROTH WITH SPINACH MATZO BALLS
Steps:
- For saffron chicken broth:
- Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.)
- For matzo balls:
- Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day.
- Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13x9x2-inch dish. (Can be made 1 day ahead; chill.)
- Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.
TRICOLOR MATZO BALL SOUP
_**Editor's note:** Susie Fishbein's signature Tricolor Matzo Ball Soup is a "fun, funky twist" on a very traditional dish. The combination of spinach, tomato, and turmeric matzo balls is unexpected and makes for a visually striking presentation._ Meat or Parve Gebrokts
Provided by Susie Fishbein
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare Spinach Matzo Balls , Tomato Matzo Balls , and Turmeric Matzo Balls . Include one of each flavor of matzo ball per serving.
BEST MATZAH BALLS
These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.
Provided by Weekend Cook
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g
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- Process spinach in a food processor (you can skip this, but it won’t look as nice) then add in eggs, egg whites, salt, pepper, oil and seltzer and pulse a few more times to combine.
- Pour into a bowl and mix in matzo meal. Cover and chill for at least 1 hour or overnight, the longer it sits the fluffier it will be.
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