Level up your Passover spread – beige is SO last year! We're giving your matzah balls a makeover with a vibrant, Instagram-worthy trio. Imagine fluffy matzah balls in three stunning shades: verdant green from spinach, a classic brown yellow, and a bold magenta thanks to the beet. Forget boring, these colorful spheres of deliciousness will be the star of your Passover table and have your guests begging for the recipe.
Ingredients
Servings 8
Red Beet Matzah Balls
- 1 beet chopped
- 2 cups water
- 1 egg
- ½ teaspoon salt
- 1 teaspoon oil
- ¾ cup matzah meal
Green Spinach Matzah Balls
- 2 cups fresh spinach
- 1 egg
- ½ teaspoon salt
- 1 teaspoon oil
- ¾ cup matzah meal
Classic Matzah Balls
- 3/4 cup lukewarm water
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon oil
- 3/4 cup matzah meal
Nutritional Facts
Nutrition Facts
Colorful Matzah Balls
Amount per Serving
Calories
199
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
61
mg
20
%
Sodium
477
mg
21
%
Potassium
142
mg
4
%
Carbohydrates
34
g
11
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
796
IU
16
%
Vitamin C
3
mg
4
%
Calcium
26
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Red Beet Matzah Balls
- In a small pot, bring 2 cups water to a boil. Add chopped beets and boil until soft. Set aside to cool.
- In a food processor, combine ¾ cup beet water, 1 egg, salt, oil, 2 tablespoons cooked beets, and matzah meal. Blend until mixed, pour into a bowl, cover and set aside for 30 minutes.
Green Spinach Matzah Balls
- In a small pot, bring 2 cups water to a boil. Prepare a bowl of ice water. Add spinach to boiling water and blanch for 2 minutes, quickly move to ice water bath.
- In a food processor, combine ¾ cup water, 1 egg, salt, oil, spinach, and matzah meal. Blend well, pour into a bowl, cover and set aside for 30 minutes.
Classic Matzah Balls
- In a bowl, combine water, egg, salt, oil and matzah meal. Mix well, cover and set aside for 30 minutes.
- All matzah balls
- Boil salted water in a pot or use broth. Wet hands and make small balls about 1-inch in diameter and place in the boiling water or broth. Cook until they float, cook at least 4 more minutes before serving in soup.
Notes
P.S. Want to make your own soup? Place everything in a pot and cook for about an hour on medium heat: 2 carrots cut in half, 2 zucchini cut in half, 2 onions cut into quarters, 2 stalks of celery, roughly chopped, 1 celery root cut into quarters, 1 handful of parsley, 2 parsley roots cut in half, 1/2 teaspoon of turmeric, 1/2 teaspoon cumin, 1 tablespoon of salt, boiling water to cover all the vegetables.
Great recipes! Will try them. Thanks and have a good Passover. Sending love to our IDF and may God bless and protect them.
Very interesting and informative