Spinach Matzo Balls
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive OilDirections:
1
In a medium bowl whisk the eggs and the oil
2
In the bowl of a food processor fitted with a metal blade, process the spinach until puréed
3
Squeeze the water out of the spinach
4
Add the spinach purée into the egg mixture
5
Whisk to incorporate
6
Sprinkle in 1 cup (2 bags) of the matzo ball mix
7
Stir in with a fork, mixing as little as possible
8
Don't overwork it
9
Chill in freezer for 20 minutes
10
Meanwhile, bring a pot of water or chicken stock to a boil
11
Wet your hands in a bowl of cold water
12
Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture
13
Form into a ball with your fingertips, using no real pressure
14
Bring the water down to a simmer
15
Drop the balls into the water
16
Cover the pot and simmer for 20 minutes
17
In a medium bowl whisk the eggs and the oil
18
In the bowl of a food processor fitted with a metal blade, process the spinach until puréed
19
Squeeze the water out of the spinach
20
Add the spinach purée into the egg mixture
21
Whisk to incorporate
22
Sprinkle in 1 cup (2 bags) of the matzo ball mix
23
Stir in with a fork, mixing as little as possible
24
Don't overwork it
25
Chill in freezer for 20 minutes
26
Meanwhile, bring a pot of water or chicken stock to a boil
27
Wet your hands in a bowl of cold water
28
Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture
29
Form into a ball with your fingertips, using no real pressure
30
Bring the water down to a simmer
31
Drop the balls into the water
32
Cover the pot and simmer for 20 minutes