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Matzo Balls, Green (P, KLP, TNT)
Source: Unknown
Yield: Varies

2 large eggs, plus 1 egg white
2 tbsp. olive oil
3 oz. fresh baby spinach leaves
1 cup matzo ball mix (usually both bags out of a box)

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:
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.

Posted by Rachel Stern

Nutritional Info Per Serving: N/A