Colorful Matzah Balls

Prep Time: 30

Cook Time: 30

Rest time: 30

Total Time: 1 30

Servings:

Calories: 199kcal

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Ingredients

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

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.

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