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Tomato Matzo Balls

By Susie Fishbein

3.1

(2)

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Tomato Matzo BallsJohn Uher

Editor's note: This recipe is part of Susie Fishbein's Tricolor Matzo Ball soup .

What a thrill it was for me as these matzo balls and I proudly made our debut on the Today Show with Katie Couric!

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 tablespoons tomato paste
1/2-3/4 cup matzo ball mix (usually 1-1 1/2 bags out of a box)

Preparation

  1. Step 1

    In a medium bowl whisk the eggs and the oil. Add the tomato paste into the egg mixture. Whisk to incorporate fully. Sprinkle in 1/2 cup (1 bag) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.

    Step 2

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

    Step 3

    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, adding more matzo ball mix or matzo meal as needed. 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.
TagsJewishDairy FreeNut FreeVegetarianMeal PrepSimmerCookbooks
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