Tomato Matzo Balls Recipes

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.

MATZO BALLS

Steps:

• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

BEST MATZAH BALLS

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

TRICOLOR MATZO BALL SOUP

Steps:

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

FRENCH ONION MATZO BALLS

Steps:

• Melt the butter in a large skillet over medium-low heat. Add the onions and let sit, undisturbed, until they start to soften, about 20 minutes. Continue to cook, stirring every 5 to 10 minutes, until the onions are browned and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until it evaporates, about 2 minutes. Remove to a plate, spread out the onions and let cool in the refrigerator for 20 minutes.
• Transfer 1 cup of the cooled onions to a food processor and process until smooth. (Reserve any remaining onions for another use.) Scrape into a large bowl; add the eggs, seltzer, schmaltz, 1 teaspoon salt and use a fork to stir until combined. Add the matzo meal and continue to stir with the fork until completely incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes.
• Bring a large pot of water to a boil.
• Meanwhile, wet your hands and divide the matzo ball mixture into 12 equal mounds and flatten each into a disk. Add 1 of the cheese cubes to the center of each and roll into a ball, completely enclosing the cheese.
• Add the matzo balls to the boiling water, reduce the heat to a simmer and cook until almost double in size, light and fluffy, flipping halfway through, about 30 minutes total. Remove with a slotted spoon and add them to your favorite chicken soup.

MARVELOUS MATZOH BALLS

Steps:

• Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
• Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
• Refrigerate covered for 20 minutes.
• Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

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.