Have a Ball With Your Soup


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.