Back to recipes
Spinach Matzo Balls

Serves 6

65 min

Spinach Matzo Balls

Recipe GLPRc22ac3c66a7609

0.0(0)
Jewish
Appetizer
65 min
Servings: 6
Stovetop
SNAP eligible

Light, fluffy spinach-infused matzo balls made by combining beaten eggs and olive oil with finely puréed fresh spinach, then folding in matzo ball mix. These tender dumplings are simmered in boiling water or stock until cooked through, yielding approximately 18-20 balls. Perfect as an elegant addition to broth or soup, this vegetarian preparation delivers the classic texture of matzo balls with a vibrant green hue and mild spinach flavor.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free accountSign in

Ingredients

2 large eggs, plus 1 egg white

2 tablespoons olive oil

3 ounces fresh baby spinach leaves

1 cup matzo ball mix

Water or chicken stock for cooking

Directions

  1. In a medium bowl, whisk together the 2 large eggs, egg white, and olive oil until well combined and slightly frothy.

  2. Place the fresh baby spinach leaves into a food processor fitted with a metal blade and process until completely puréed. Transfer the purée to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess water as possible.

  3. Add the drained spinach purée to the egg and oil mixture, whisking gently until fully incorporated.

  4. Sprinkle the matzo ball mix over the spinach-egg mixture and stir with a fork, mixing gently until just combined. Avoid overworking the batter. Transfer the mixture to the freezer and chill for 20 minutes.

  5. While the batter chills, bring a large pot of water or chicken stock to a rolling boil.

  6. Fill a small bowl with cold water. Wet your hands thoroughly in the cold water to prevent sticking. Using a light touch, gently scoop out a small amount of batter (about ping-pong-ball size) and shape it into a ball between your fingertips with minimal pressure. Reduce the heat under the pot so the liquid is at a gentle simmer. Carefully drop each matzo ball into the simmering liquid. Cover the pot and simmer for exactly 20 minutes until the balls have risen to the surface and are cooked through.