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
Preparation
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.
Recipe notes
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