Spinach Matzo Balls

Ingredients for Spinach Matzo Balls

• 2 large eggs, plus 1 egg white

• 2 tablespoons olive oil

• 90g fresh baby spinach leaves

• 1 cup matzo ball mix (usually both bags 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 puréed. Squeeze the water out of the spinach.

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

Sprinkle in 240ml (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.

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. 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.