Tomato Matzo Balls
A flavorful twist on traditional matzo balls, incorporating tomato paste for a rich red color and savory taste. These light and fluffy dumplings are perfect for serving in soup or broth.
Ingredients
- •2 large large eggs, plus 1 egg white
- •2 tablespoons olive oil
- •3 tablespoons tomato paste
- •¾ cup matzo ball mix
Cooking Instructions
- 1.
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.
20 min
- 2.
Meanwhile, bring a pot of water or chicken stock to a boil.
10 min
- 3.
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.
25 min