Servings:
Yields six balls Servings
Ingredients
- 2 eggs
- 2 tablespoon olive oil
- 4 ounce baby spinach leaves
- 1 bag matzo ball mix
Preparation
Baking Directions:
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 pureed.
Add 10 tablespoons of the puree into the egg mixture.
Whisk to incorporate.
Sprinkle in the matzo ball mix.
Stir in with a fork, mixing as little as possible.
Don't overwork it.
Chill in refrigerator 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 it into a ball with your fingertips, using no real pressure.
Turn the water/stock down to a simmer.
Drop in the balls.
Cover the pot and simmer for 20 minutes.
