Best Spinach Matzo Balls Recipes

Saffron Chicken Broth with Spinach Matzo Balls image

Yield Makes 8 servings

Number Of Ingredients 14

Saffron chicken broth
6 pounds chicken wings
16 cups water
1 1/2 pounds onions, quartered
6 bay leaves
1 tablespoon coarse kosher salt
1 1/2 teaspoons saffron threads
1/2 teaspoon whole black peppercorns
Spinach matzo balls
4 large eggs
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 cup unsalted matzo meal
1 10-ounce package frozen chopped spinach, thawed, squeezed dry

Steps:

For saffron chicken broth:
Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.)
For matzo balls:
Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day.
Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13x9x2-inch dish. (Can be made 1 day ahead; chill.)
Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.

Spinach Matzo Balls image

Provided by Susie Fishbein

Yield Makes 6 large matzo balls

Number Of Ingredients 4

2 large eggs, plus 1 egg white
2 tablespoons olive oil
3 ounces fresh baby spinach leaves
1 cup matzo ball mix (usually both bags out of a box).

Steps:

In a medium bowl whisk the eggs and the oil.
In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.
Add the spinach purée into the egg mixture. Whisk to incorporate.
Sprinkle in 1 cup (2 bags) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in freezer for 20 minutes.
Meanwhile, bring a pot of water or chicken stock to a boil.
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. 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.