Name: Tomato Matzo Balls
Yield: Makes 6 large matzo balls
Ingredients: 2 large eggs, plus 1 egg white; 2 tablespoons olive oil; 3 tablespoons tomato paste; 1/2-3/4 cup matzo ball mix (usually 1-1 1/2 bags out of a box)

Image may contain Bowl Dish Food Meal Cutlery Spoon Meatball and Soup Bowl

Tomato Matzo BallsJohn Uher

Editor's note: This recipe is part of Susie Fishbein's Tricolor Matzo Ball soup .

What a thrill it was for me as these matzo balls and I proudly made our debut on the Today Show with Katie Couric!

Meat or Parve
Gebrokts

Recipe information

Yield
Makes 6 large matzo balls

Ingredients

2 large eggs, plus 1 egg white

2 tablespoons olive oil

3 tablespoons tomato paste

1/2-3/4 cup matzo ball mix (usually 1-1 1/2 bags out of a box)

Preparation

Step 1
In a medium bowl whisk the eggs and the oil. Add the tomato paste into the egg mixture. Whisk to incorporate fully. Sprinkle in 1/2 cup (1 bag) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.
Step 2
Meanwhile, bring a pot of water or chicken stock to a boil.
Step 3
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, adding more matzo ball mix or matzo meal as needed. 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.

Cover of the cookbook featuring a kiddush cup and flower petals.

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

TagsJewish Dairy Free Nut Free Vegetarian Meal Prep Simmer Cookbooks

Recipe notes

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.