Tri-Color Matzah Balls


  • Makes 6-8 Servings
  • 4 eggs
  • ⅓ cup vegetable oil (or chicken fat)
  • ½ cup seltzer
  • 1 cup matzah meal
  • ¼ tsp salt


(Slight nutrient variation between matzah ball type)

Calories: 185 - 190 Cal
Fat: 12.2 g
Saturated Fat: 1.5 g
Trans Fatty Acid: 0 g
Poly Fat: 3.2 g
Mono Fat: 6.9 g
Cholesterol: 93 mg
Sodium: 111-115 mg
Carbohydrates: 13-15 g
Dietary Fiber: 0.1-0.2 g
Total Sugars: 0.6-0.8 g
Protein: 4.7-4.8 g
Dietary Exchanges: 1 starch, ½ lean meat, 2 fat


For the beet matzah balls:
Add 2 Tbsp beet puree (can also use baby food) + 1 Tbsp additional matzah meal

For the turmeric matzah balls:
Add ½ tsp turmeric + ¼ tsp black pepper

For the spinach matzah balls:
Add ¼ cup frozen chopped spinach (thawed and drained), 2 tsp chopped parsley + 2 tsp chopped fresh dill

Whisk together eggs, vegetable oil and seltzer. Add matzah meal and salt and combine with a fork until just mixed.

Divide and spoon mixture into three bowls.

Add beet puree and additional matzah meal to one bowl. Add turmeric and black pepper to the second bowl. Add spinach and herbs to third bowl.

Mix each flavor until just combined.

Place in fridge for 30-60 minutes.

Prepare a bowl of ice water and a large pot of boiling water.

Dip hands in ice water and roll first matzah ball, gently in the palm of your hands. Take care not to pack matzah balls tightly.

Repeat with all mixture. Place balls in pot of boiling water. Cover and cook for 20 minutes.

Serve matzah balls with chicken broth, cooked vegetables, chicken and noodles if desired.

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