Turmeric Matzo Balls Recipes
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.
MATZO BALL SOUP WITH CARDAMOM, TURMERIC, AND LIME
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you've got a classic Iranian Shabbat meal.
Provided by Louisa Shafia
Categories Passover Soup/Stew Lime Cardamom Garlic Cilantro
Yield Serves 8
Number Of Ingredients 15
Steps:
- Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest. Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
- Combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
- Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
- Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35-45 minutes. Add carrots and cook until just tender, 1-2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
- Do Ahead
- Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
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