Tomato Matzo Balls Food

MATZO BALLS

Steps:

• Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
• Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total.
• Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

TOMATO MATZO BALLS

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

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.