Tomato Matzo Balls Food

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TOMATO MATZO BALLS



Tomato Matzo Balls image

Provided by Susie Fishbein

Categories     Food Processor     Egg     Tomato     Appetizer     Passover     Kosher     Kosher for Passover     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 large matzo balls

Number Of Ingredients 4

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)

Steps:

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

MATZOH BALLS



Matzoh Balls image

Provided by Marian Burros

Categories     soups and stews, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 11

6 large eggs
2 1/2 tablespoons finely chopped fresh parsley
1 1/2 tablespoons finely chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1/8 teaspoon cayenne, optional
1/2 cup clarified unsalted butter
1 1/2 cups matzoh meal
1/4 teaspoon baking powder
1 cup club soda
10 cups chicken soup

Steps:

  • Whisk the eggs in a medium bowl. Whisk in the parsley, thyme, salt, pepper and cayenne, if using. Whisk in the butter, and then the matzoh meal and baking powder. Whisk in the club soda until well combined. Cover with plastic wrap and refrigerate 2 hours.
  • Place the chicken soup in a large pot and bring to boil. Whisk the matzoh ball mixture. With moistened hands, form the matzoh mixture into 16 2-inch balls. Drop the balls into the soup, reduce heat so the soup simmers and cook for 30 minutes. With a slotted spoon, remove matzoh balls to a clean, dry towel. Ladle the soup into bowls and place 1 or 2 matzoh balls in each. Serve immediately.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 5 grams, TransFat 0 grams

TRICOLOR MATZO BALL SOUP



Tricolor Matzo Ball Soup image

_**Editor's note:** Susie Fishbein's signature Tricolor Matzo Ball Soup is a "fun, funky twist" on a very traditional dish. The combination of spinach, tomato, and turmeric matzo balls is unexpected and makes for a visually striking presentation._ Meat or Parve Gebrokts

Provided by Susie Fishbein

Yield Makes 6 servings

Number Of Ingredients 3

Spinach Matzo Balls
Tomato Matzo Balls
Turmeric Matzo Balls

Steps:

  • Prepare Spinach Matzo Balls , Tomato Matzo Balls , and Turmeric Matzo Balls . Include one of each flavor of matzo ball per serving.

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