Want to mix up your matzo ball soup with some beautiful and tasty twists?
The meat-stuffed matzo balls and the rainbow colors are always a huge hit! It all starts with the same base, but then we mix it up.
Colorful Matzo Balls 4 Ways
Servings
8 Servings
Ingredients
For the classic matzo ball base:
- 1 cup matzo meal
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 4 tablespoons extra virgin olive oil
For Meat-Stuffed Matzo Balls:
- 1 batch classic matzo ball mixture
- ½ lb ground beef
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 batch classic matzo ball mixture
For Red Beet Matzo Balls:
- 4 tablespoons pureed cooked beets
- 1 batch classic matzo ball mixture
For Bright Green Herb Matzo Balls:
- 2 cups parsley leaves
- 2 cups fresh dill
For Carrot Infused Matzo Balls:
- 1 batch classic matzo ball mixture
- 1 cup carrot juice
Instructions
For the classic matzo ball base:
- In a medium sized mixing bowl, mix together the matzo meal, baking powder and salt.
- In a separate bowl, mix together the olive oil and eggs.
- Pour the egg mixture into the matzo meal and mix gently until just combined. Place in the refrigerator for 30 minutes.
For Meat-Stuffed Matzo Balls:
- In a bowl, mix together the ground beef, salt, pepper and thyme.
- Bring a pot of salted water to a simmer.
- Once the matzo ball mixture has chilled, take a ping-pong ball sized portion and flatten it in your had. Then take a small piece of ground beef and press it into the matzo meal. Fold the edges of the matzo meal around the meat. Squeeze and roll in your hand until the matzo ball is perfectly stuffed. If the matzo ball won’t seal nicely, you’re using too much meat or too little matzo meal mixture. Place the matzo balls aside until all are stuffed.
- Gently add matzo balls to simmering water, cover and cook for 30-40 minutes.
For Red Beet Matzo Balls:
- Puree the beets in a food processor until smooth. It purees more easily using a whole can of beets, but the recipe only calls for 4 tablespoons.
- Add the 4 tablespoons of beet puree to the classic matzo ball base (before it’s mixed together) and mix gently until just combined. Place in the refrigerator for 30 minutes.
- Bring a pot of salted water to a simmer.
- Once chilled, form mixture into about 15 matzo balls and set aside.
- Gently add matzo balls to simmering water, cover and cook for 30-40 minutes.
For Bright Green Herb Matzo Balls:
- Add the parsley and dill to a food processor. Pulse for 30 seconds, scraping down the sides occasionally.
- Add all the herbs to the classic matzo ball base (before it’s mixed together) and mix gently until just combined. Place in the refrigerator for 30 minutes.
- Once chilled, form mixture into about 15 matzo balls and set aside.
- Gently add matzo balls to simmering water, cover and cook for 30-40 minutes.
For Carrot Infused Matzo Balls:
- Add the carrot juice to the matzo ball base while and mix gently until just combined. Place in the refrigerator for 30 minutes.
- Once chilled, form matzo balls into about 15 balls and set aside.
- Gently add matzo balls to simmering water, cover and cook for 30-40 minutes.
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