Directions

1. 1

   In a medium bowl, whisk together the 2 large eggs, egg white, and olive oil until well combined. Add the tomato paste to the egg mixture and whisk thoroughly until the paste is completely incorporated and the mixture is evenly colored.

2. 2

   Gradually sprinkle the matzo ball mix into the wet ingredients, stirring gently with a fork. Mix only until the dry ingredients are moistened; do not overmix, as this will make the matzo balls dense. The mixture should be slightly lumpy.

3. 3

   Cover the bowl and refrigerate the mixture for 20 minutes to allow it to firm up and make handling easier.

4. 4

   While the mixture chills, bring a large pot of water or chicken stock to a rolling boil. Once boiling, reduce the heat to maintain a gentle simmer.

5. 5

   Fill a small bowl with cold water. Wet your hands thoroughly in the cold water, then gently scoop out a ping-pong-ball-sized portion of the matzo mixture using a spoon or your hands. If the mixture is too sticky, add a small amount of additional matzo meal to help it hold its shape.

6. 6

   Gently form the scooped mixture into a loose ball using only your fingertips, applying minimal pressure to keep the matzo balls light and airy. Carefully drop each ball into the simmering liquid.

7. 7

   Once all matzo balls have been added, cover the pot and simmer for 20 minutes without lifting the lid. The matzo balls are done when they have risen to the surface and are cooked through. Serve warm.