Skip to main content
Epicurious
Cookbooks

Spinach Matzo Balls

By Susie Fishbein

5.0

(1)

Image may contain Bowl Food Dish Meal Cutlery Spoon Soup Bowl and Soup
Spinach Matzo BallsJohn Uher

Editor's note: This recipe is part of Susie Fishbein's Tricolor Matzo Ball soup .
Due to the high water content of fresh spinach, these matzo balls may be a little harder to roll than the other two flavors. 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.

Meat or Parve
Gebrokts

Recipe information

  • Yield

    Makes 6 large matzo balls

Ingredients

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

Preparation

  1. Step 1

    In a medium bowl whisk the eggs and the oil.

    Step 2

    In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.

    Step 3

    Add the spinach purée into the egg mixture. Whisk to incorporate.

    Step 4

    Sprinkle in 1 cup (2 bags) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in freezer for 20 minutes.

    Step 5

    Meanwhile, bring a pot of water or chicken stock to a boil.

    Step 6

    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 into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.

Cover of the cookbook featuring a kiddush cup and flower petals.
Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd. Buy the full book from Amazon or Biblio.
TagsJewishSpinachLeafy GreensVegetableSideDairy FreeNut FreeMeal PrepSimmerCookbooks

See Related Recipes and Cooking Tips

Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Zaru Soba (Cold Buckwheat Noodles)
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.