Tri-Colored Matzoh Ball soup

There are so many ways to make a classic Matzoh ball soup, which really at the end of the day about good spongy dumplings made with Matzoh meal, simmered in broth and maybe a few vegetables.

While popular in most New York, especially in winter and now during the week of Passover, this comforting hug in a bowl is perfect to soothe your woes at the end of a long day. This weekend I wanted to make some for our Sunday dinner and then decided to play on the “balls” to create these tri-colored balls. The colors created with natural elements do not really impact the taste significantly.  Of course, someone like me loves all things bright and visual so, this tri-colored version works. As for another variation, you might want to try my friend Maria’s ramped up version.

Now, I have to confess that after years of striving for soft floating balls, I was surprised to learn that some people prefer the so called sinkers that are harder and chewier.

So, here is a quick primer on the two varieties, please note I have not tasted or worked with every possible variation. For a slightly chewier version, refrigerate longer and reduce the moisture just a little. Note, in this recipe since the balls get some natural moisture from the vegetable, I add less water.

But as you can see from above, my family is one of floaters. The yellow balls in fact were a tad chewier than the others and they were given the thumbs halfway. I made these in my homemade broth, this soup relies heavily on the broth, so take care to use a good quality flavorful rich broth.

As will all things, I had planned on getting this up and about last week but here it is today, and maybe it can fit into your food routine on one of these cool spring days. I have one of those errand packed days waiting for me today and a week that follows suit, what does your week look like?

PrintTri-Colored Matzoh Ball soup

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

A colorful take on the classic matzo ball soup, this colorful version will add spark to your table.

Ingredients

For the matzo balls
1 and ¼ cup matzoh meal
3 tablespoons rendered chicken fat or oil (Note, I reserve the fat when skimming off the broth and supplement the rest using oil)
4 eggs
1 teaspoon salt or to taste
1 and ½ tablespoon chopped spinach
1 and ½ tablespoons pureed tomatoes
½ teaspoon turmeric
Additional water as needed
For the soup
6 cups good quality chicken broth
1 cup thinly sliced carrots
Chopped Dill or Chives

Instructions

Prepare a baking sheet by lining it with parchment paper.
Place the matzo meal in a bowl, and add in the chicken fat or oil. Beat in the eggs and the salt.
Divide the mixture into 3 bowls.
Add in the chopped spinach to the first portion and add in a little water and shape into balls. Note, you will get a fairly wet dough. Shape roughly into balls and place on the parchment sheet. These can be reshaped into neater balls after refrigerating. Also, shape the balls smaller than what you want them to end up being as they will absorb the broth and become larger.
Continue the other 2 portions with the pureed tomatoes and turmeric. The mixture will turmeric will need a little more water.
Refrigerate the balls for 30 to 45 minutes, remove from the refrigerator and reshape if needed.
In a large pot bring the soup to a simmer, add in the carrots and carefully add in the matzo balls and simmer for 20 minutes. The balls should gently float to the surface and get soft and large.
Place into serving bowls, allowing at least one ball of each color. Garnish with chopped dill or chives and serve.h
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