Ingredients
2 large eggs, plus 1 egg white
2 tablespoons olive oil
3 ounces fresh baby spinach leaves
1 cup matzo ball mix (usually both bags out of a box).
Method
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Ground matzo — matzo balls, schnitzel coating, Passover baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ground matzo — matzo balls, schnitzel coating, Passover baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
Record your recipes and experiments — organized cooking journal
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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. Squeeze the water out of the spinach. Add the spinach puree 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.