Spinach, pastrami and brisket are an amazing trio. And they're even better stuffed into matzoh balls. They can be served in soup or made even better when crisped and served up with complementary dipping sauces.
Technique tip: When you drop the matzo balls into the boiling broth or water, make sure you leave plenty of room for them to double in size.
Place eggs, extra virgin olive oil, and 2 pouches of matzo ball mix in a large mixing bowl. Add a generous pinch of salt and pepper. Blend with a spatula.2.
Divide batter evenly between three bowls.3.
Mix spinach into the first bowl of matzo ball batter. Mix pastrami into the second bowl of matzo ball batter. Keep the mixture in the third bowl plain.4.
Refrigerate all bowls for 10 minutes.5.
With wet or lightly oiled hands, form spinach and pastrami batters into 1-inch sized balls. Flatten a small portion (about 2 to 3 teaspoons) of classic matzo ball batter into the palm of your hand. Place 1 piece of diced brisket in the center. Fold over the batter to encase brisket. Form into a round 1-inch ball. Repeat with the remaining mix.6.
Drop matzo balls into boiling broth or heavily salted boiling water. Allowing room for matzo balls to double in size. You may have to do this in batches depending on the size of your pot. Reduce heat and simmer for 15 minute turning matzo balls occasionally.7.
Remove matzo balls to a paper towel-lined plate and gently blot with paper towels to remove excess moisture.8.
Heat a large sauté pan, lightly coated with olive oil, over medium heat. Brown matzo balls until golden and crisp on all sides, about 3 to 5 minutes. Transfer to a paper towel-lined plate.9.
Serve the dippers warm with spicy mustard, chili sauce or barbecue sauce.