SPINACH MATZO BALLS
Provided by Susie Fishbein
Categories Food Processor Egg Appetizer Passover Spinach Kosher Kosher for Passover Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 large matzo balls
Number Of Ingredients 4
Steps:
- 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 puréed. Squeeze the water out of the spinach.
- Add the spinach purée into the egg mixture. Whisk to incorporate.
- 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.
- 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 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.
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Leiraythow Monchonyane
[email protected]These matzo balls were amazing! I've never had anything like them before. They were so light and fluffy, and the spinach flavor was perfect. I will definitely be making these again!
Zion Dumas
[email protected]I followed the recipe exactly, but my matzo balls turned out dense and heavy. I'm not sure what I did wrong.
Muhammad Waheed Adrees
[email protected]These matzo balls were a little too salty for my taste. I think I'll use less salt next time.
Kevin Cowie
[email protected]I've been making this recipe for years, and it never disappoints. The matzo balls are always light and fluffy, and they have a delicious spinach flavor. I love serving them in chicken soup, but they're also great on their own.
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[email protected]I made these matzo balls for a Passover dinner, and they were a huge success! They were light and fluffy, with a delicious spinach flavor. I served them in chicken soup, and they were the perfect addition to the meal.
Md Riaz Hossan
[email protected]I'm a vegetarian, so I substituted vegetable broth for the chicken broth. The matzo balls still turned out great! They were flavorful and satisfying, and they made a delicious addition to my vegetable soup.
Anush Bond
[email protected]These matzo balls were a little denser than I expected, but they were still very good. I think I might try adding a little more baking powder next time to make them lighter.
moiz
[email protected]I've never made matzo balls before, but this recipe made it easy. The instructions were clear and concise, and the matzo balls turned out great. They were light and fluffy, and they held their shape well in the soup.
Asabe Kabir
[email protected]These matzo balls were easy to make and turned out perfectly. I followed the recipe exactly, and they were light and fluffy, with a slightly chewy texture. I served them in chicken soup, and they were a big hit with my family.
Kehbuma Jerry
[email protected]I'm not a huge fan of spinach, but I decided to give this recipe a try anyway. I was pleasantly surprised! The spinach flavor was very mild, and the matzo balls were still delicious. I'll definitely be making these again.
M Haider
[email protected]I've made matzo balls before, but this recipe was a game-changer. The spinach added a beautiful color and a subtle flavor that really elevated the dish. My family loved them!
Nah Noh
[email protected]These matzo balls were a hit! They were light and fluffy, with a delicious spinach flavor. I served them in chicken soup, and they were the perfect addition. I'll definitely be making these again.