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2 large eggs, plus 1 egg white
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 it is pureed. Squeeze the water out of the spinach.
Add spinach mixture to the egg mixture. Whisk to incorporate.
Sprinkle in 1 cup matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in the 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 it into a boll with your fingertips, using no real pressure.
Turn the water down to a simmer. Drop the balls into the water. Cover and simmer for 20 minutes.
Poster's Notes:
Posted by Rachel Stern
Nutritional Info Per Serving: N/A
2 tbsp. olive oil
3 oz. fresh baby spinach leaves
1 cup matzo ball mix (usually both bags out of a box)
Due to the high water content of fresh spinach, these matzo balls may be a little harder to roll than others. 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.