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JewishJournal.com

April 8, 2004

Have a Ball With Your Soup

http://www.jewishjournal.com/celebrations_simchas/article/have_a_ball_with_your_soup_20040409

Tricolor Matza Ball With Chicken Broth. Photo by Iris Richardson

Tricolor Matza Ball With Chicken Broth. Photo by Iris Richardson

The woman who brought to the Shabbat table dishes such as sweet pea kreplach and honey-and-pecan-crusted chicken with apricot chutney is tampering with tradition again, just in time for Passover.

Sue Fishbein, author of "Kosher by Design" (Mesorah Publications, 2003) has released a new recipe for tri-colored Maverick Matzah Balls, which joins her repertoire of other variegated victuals, including salmon/dill/traditional gefilte fish, chocolate lovers truffle brownies and two-tone sweet pea and carrot soup served in a pumpkin shell bowl.

As she has done in many recipes, Fishbein adds a modern flair to traditional fare with these matzah balls, and does so without upping the patchke factor (messing around in the kitchen) by too much.

Fishbein uses matzah ball mix from the package, than adds puréed spinach for green, turmeric for yellow and tomato paste for orange.

"Kosher by Design's" Passover section already has a recipe for stuffed matzah balls, and in addition to Passover recipes such as tzimmes soufflé, lemon meringues and flourless chocolate torte, Fishbein includes a two-page list of adjustments and substitutions to make other recipes comply with Passover restrictions.

Concerned as much with presentation as with taste (see above for her tri-color fetish) Fishbein's Passover section also includes ideas for the seder table and a sample menu.



Maverick Matzah Balls

 

 Spinach Matzah Balls

2 large eggs, plus 1 egg white

2 tablespoons olive oil

4 ounces fresh baby spinach leaves

1/2 cup matzah ball mix (usually 1 bag out of a box)



In a medium bowl whisk the eggs and the oil.

In the bowl of a food processor fitted with a metal blade, process the spinach until pureed.

Add 10 tablespoons of the puree into the egg mixture. Whisk to incorporate.

Sprinkle in the matzah 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 pingpong ball size of the mixture. Form it into a ball with your fingertips, using no real pressure. Turn the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.

Makes six large matzah balls.

 

Tumeric Matzah Balls

2 large eggs, plus 1 egg white

2 tablespoons vegetable oil

1 teaspoon turmeric

1/2 cup matzah ball mix (usually one bag out of a box)

In a medium bowl whisk the eggs and the oil.

Add the turmeric into the egg mixture. Whisk to incorporate to an even yellow color.

Sprinkle in the matzah ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it.

Complete recipe as above.

Makes six large matzah balls.



Tomato Matzah Balls

2 large eggs, plus 1 egg white

2 tablespoons olive oil

3 tablespoons tomato paste

1/2 cup matzah ball mix (usually 1 bag out of a box)



In a medium bowl whisk the eggs and the oil.

Add the tomato paste into the egg mixture.  Whisk fully to incorporate.

Sprinkle in the matzah ball mix. Stir in with a fork, mixing as little as possible.  Don't overwork it.

Complete recipe as above.

Makes six large matzah balls.  

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