Spinach, pastrami and brisket stuffed matzo balls are an amazing trio. They can be served in soup or made even better when crisped and served up with matching dipping sauces.
You can also use my classic matzo ball recipe instead of a mix and then follow the filling and stuffing.
Matzo Ball Dippers
Servings
Ingredients
- 4 eggs
- 2 tablespoons extra virgin olive oil plus more for shaping and browning
- 2 4.5-ounce boxes matzo ball mix
- Kosher salt
- Freshly cracked black pepper
- 2 packed tablespoons thawed frozen spinach squeeze out excess liquid
- 2 slices pastrami minced
- 2 slices cooked brisket small dice
- Dips: spicy mustard BBQ sauce, chili sauce
Instructions
- Place eggs, extra virgin olive oil, and 2 pouches of matzo ball mix in a large mixing bowl. Add a generous pinch salt and pepper. Blend with a spatula.
- Divide batter evenly between three bowls.
- Mix spinach into the 1st bowl of matzo ball batter. Mix pastrami into the 2nd bowl of matzo ball batter. The 3rd bowl is the classic batter with no mix-ins.
- Refrigerate all 3 batters for 10 minutes.
- With wet or lightly oiled hands form spinach and pastrami batters into 1-inch sized balls. Flatten a small portion (about 2 to 3 teaspoons) of classic matzo ball batter into the palm of your hand. Place 1 piece of diced brisket in the center. Fold over the batter to encase brisket. Form into a round 1-inch sized ball. Repeat with remaining batter.
- Drop matzo balls into boiling broth or heavily salted boiling water. Allowing room for matzo balls to double in size. You may have to do this in batches depending on the size of your pot. Reduce heat and simmer for 15 minute turning matzo balls occasionally.
- Remove matzo balls to a paper towel lined plate and gently blot with paper towels to remove excess moisture.
- Heat a large sauté pan, lightly coated with evoo, over medium heat. Brown matzo balls until golden and crisp on all sides, about 3 to 5 minutes. Transfer to a paper towel lined plate.
- Serve Matzo Ball Dippers warm with spicy mustard, chili and BBQ sauces.
thanks so much! I just use the recipe on the matzah meal can. How much baking powder would you add?
For 1 cup matzah meal I use 1 teaspoon baking powder. And I stack the odds by using seltzer as well for fluffy matzah balls.
if you want to make plain matzah balls you can just use what you normally do to make them. the mix, like any matzah ball mix, does have baking powder in it though and you need to compensate for that. but you can definitely do this with your usual mix. or make your own.
Can you just use matzah meal with this recipe and if so how much and should you augment with something else?
TIA
Okay. I was just confused by the directions because it says two boxes in the ingredients but in the instructions, it says 2 packets. so I had tried using 4 eggs for all 4 packets as the ingredients says to use both boxes but it was extremely dry so I just doubled the rest of the ingredients. It might be less confusing if you edit the ingredients to say one box. Thanks for the reply!
Depending upon how many matzo ball dippers you want, and how many varieties, determine whether to use all packets.
It really can be up to you. Enjoy!
Are you supposed to use 2 boxes with 2 packets each of matzo ball mix (meaning a total of 4 packets)? Or 1 box of matzo ball mix containing 2 packets?