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  • Becky M

Tricolore Matzah Balls

Updated: Oct 20, 2020

Who doesn't like matzah balls? Matzah balls, or kneidlach, as they are called in Israel, are Jewish soup dumplings that originate from Central and Eastern Europe, very Ashkenazi. Of course, being a Jewish food means that no one can agree on a recipe, and you can find as many opinions and variations for matzah balls as for bread. Just to be clear, everyone has a deep, nostalgic love for this soup with savory, fluffy dumplings, or heavy sinkers?

Although there is a controversy over preference for light and fluffy versus heavier, dense matzah balls. Some enthusiasts prefer light and fluffy larger tennis-sized balls that 'float' to the top of the soup, to those that favor the heavier, al dente golf-sized matzah ball that have the tendency to 'sink' to the bottom of the bowl. OY! Who can satisfy every critic at a Passover seder? My recipe tends to side with the 'floaters', light and fluffy.

Thinking of the possible preferences, my creativity started flowing in search for a unique pleaser every guest can enjoy. I aimed to achieve through experimenting with ingredients and flavors, a new matzah ball experience with an impressive presentation. The traditional flavor of matzah balls does not vary much from recipe to recipe, but taste does matter, and can easily be adjusted in the seasoning. In my kitchen, flavor is a key factor above all other qualities and the reason behind my latest whim. I had a hunch, herb infused matzah balls could be the perfect addition, screaming fragrant flavors. The next clear choice for more savorous options was the selection of turmeric, tomato and spinach as an addition to the matzah ball ingredients. The combination of the accompanying ingredients to the original matzah ball recipe, created uniquely new matzah ball flavors. As seen in the pictures above, the display of the three matzah balls, garnished with an assortment of carrots, onions, dill and parsley reminded me of an Italian flag, as for the name tricolore. The three matzah balls are no bigger than golf balls, on the fluffy side and a burst of deliciousness. The tricolore soup always makes interesting and fun table discussion as everyone loves to chime in on their favorite matzah ball flavor.

Serves: Each recipe below makes approx. a dozen matzah balls

Soup Ingredients

2½ quarts chicken or vegetable broth (for vegetarian)

3 multi-colored carrots, thinly sliced

1 onion, quartered

1 bunch dill

1 bunch parsley

salt & pepper, to taste

Matzah Ball Ingredients

Spinach & Herb Matzah Balls

2 large eggs, plus 1 egg white

4 ounces fresh baby spinach leaves

2 tablespoons fresh coriander, dill, and parsley, as desired

2 tablespoons olive or grapeseed oil

¾ cup matzah mix

Tomato Matzah Balls

2 large eggs, plus 1 egg white

3 tablespoons tomato paste

2 tablespoons olive or grapeseed oil

¾ cup matzah mix

Turmeric Matzah Balls

2 large eggs, plus 1 egg white

1 teaspoon turmeric powder

2 tablespoons olive or grapeseed oil

¾ cup matzah mix


Spinach Matzah Balls: In a medium bowl, whisk the eggs and oil. Chop the spinach and herbs in a food processor until puréed. Combine 10 tablespoons of the spinach/herb purée into the egg/oil mixture. Add the matzah mix and stir with a fork until combined. Mix as little as possible, not to overwork the mixture. Refrigerate for 20 minutes.

Tomato & Turmeric Matzah Balls: In separate bowls, whisk the eggs and oil. Add the tomato paste or turmeric to the egg/oil mixture. Whisk to fully combine the ingredients. Sprinkle in the matzah mix and stir. Mix as little as possible, not to overwork the mixture. Refrigerate for 20 minutes.

Forming the Matzah Balls: While the matzah balls are chilling, bring a pot of chicken stock or water to a boil. Wet hands and scoop out a walnut size of the mixture. Form it into a ball with your fingertips. Turn soup stock or water to a simmer, and drop the balls into the liquid. Cover the pot and simmer for 20-30 minutes. Serve with a chicken soup stock, garnished with carrots, onions, dill and parsley. YUM!

If making matzah balls in advance of a meal, they need to be reheated and served in a soup bowl with a ladle of warm soup poured over the matzah balls.

Tip: Matzah balls are like sponges, best not to leave already cooked matzah balls in the soup for more than 10 minutes, because you will find they have absorbed much of your soup and become soggy.

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