Serves 6
45 min
Turmeric Matzo Balls
Recipe GLPR82b1f65f75ea44
Golden turmeric-infused matzo balls with a light, fluffy texture. These are a delightful twist on a traditional Jewish classic, offering warm spice and vibrant color. Perfect as a main course served in broth or on their own.
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Ingredients
2 large eggs, plus 1 egg white
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1/2 to 3/4 cup matzo ball mix
Water or chicken stock for simmering
Directions
In a medium bowl, whisk together the 2 large eggs and 1 egg white with the vegetable oil until well combined.
Add the ground turmeric to the egg mixture and whisk gently until fully incorporated, creating an even golden-yellow color throughout.
Sprinkle the matzo ball mix over the egg mixture and stir gently with a fork until just combined. Mix as little as possible to avoid overdeveloping the batter. Cover and refrigerate for 20 minutes.
While the batter chills, bring a large pot of water or chicken stock to a boil.
Once chilled, wet your hands in cold water. Using light, minimal handling, scoop out a ping-pong-ball-sized portion of batter and gently form it into a ball using only your fingertips—avoid pressing or squeezing. If the mixture is too wet, add a bit more matzo ball mix.
Reduce the boiling water to a gentle simmer. Carefully drop each formed matzo ball into the simmering liquid.
Cover the pot and simmer for 20 minutes without lifting the lid. The matzo balls are done when they have expanded and are light and fluffy. Serve warm in the cooking broth or on their own.
