Spinach Matzo Balls

Preparation 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. Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd.

Preparation 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. Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd.