There are two schools of thought when it comes to matzah balls. Some like 'em small and as dense as cannonballs. Others prefer their dumplings big, light and fluffy as clouds.
I'm of that second school. My ideal matzah balls melt in your mouth. They fall apart with the barest touch of a spoon. They are sublimely airy. They are heaven in a bowl.
When I saw these "tricolor" matzah balls, I couldn't resist dishing them out for my first hosted seder in Ghana. Each color is also differently flavored, which adds a fun and interesting angle to a very traditional seder food.
But why the name change?
Have a look at a bunch of flags from African countries. You'll soon spot a three-color trend, especially in West African states. Red, yellow, green. Ghana's no exception. One detail is added here: a black star right in the middle of the flag. And that's the name of the national football team, too. Though these balls include every flag color except black, Black Star is so much more catchy!
You can make matzah balls from scratch, but it is really, really easy if you just use matzah ball mix. It is add-two-eggs-to-contents-of-package easy. These balls add some extra oil, so they come out HUGE and super fluffy. They absorb loads of liquid, so you need extra broth plenty, as they say here. I used 12 cups (3 quarts) and it wasn't enough. By the bottom of the pot, the guests were getting mere spoonfuls of broth with their gigantic dumplings. It was sad. Then the guests tasted the matzah balls, and any broth complaints were silenced by the magnificent flavors.
Black Star Matzah Balls
Recipe adapted from Susie Fishbein's Tricolor Matzah BallsServes 6-18 (makes six balls of each color)
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
4 quarts chicken or vegetable broth (recipe below)3 packages matzah ball mix (1/2 to 3/4 cup each), plus extra matzah meal (2-3 tbsp)
6 eggs
6 tbsp olive oil
1 tbsp tomato paste
1 tsp turmeric
3 oz spinach leaves
Directions
Prepare three separate bowls. In each bowl add 2 eggs and 2 tbsp olive oil. Beat the olive oil and eggs until well-mixed.For the red matzah balls:
Add 1 package matzah ball mix and 1 tbsp tomato paste to the first bowl of oil/egg mixture. Stir with a fork until fully blended, but not longer - don't overwork.
Let the mixture sit undisturbed for 5 minutes. It should firm up and barely stick when touched. If it doesn't, carefully mix in another teaspoon of matzah meal and let to rest another 5 minutes. Add as little extra meal as possible; this helps the balls stay light.
For the yellow balls:
Add 1 package matzah ball mix and turmeric to the eggs and oil in bowl number two. Follow the same instructions as for the red balls.
For the green balls:
Puree or finely, finely chop the spinach. Squeeze out any excess water. Add 1 to 1 1/2 packages matzah ball mix, spinach and 1 tbsp matzah meal to the egg/oil mixture. Follow the same instructions as for the red balls.
For all balls:
Bring the broth to a high, rolling boil. With wet hands, form tricolor mixes into balls the size of a ping-pong ball - each color should make six or more balls. Carefully drop each ball into the broth - separately. Wait until it's back to a high boil before adding the next ball. Put each ball in an especially boil-y part of the broth if your stove heats it unevenly. This is really what keeps the balls fluffy and dreamy.
If necessary, cover the broth halfway through to bring it back up to the boil.
Once all balls have been added, cover the pot again. Reduce to a simmer and let the matzah balls cook for 20 minutes.
Serve every guest one ball, to start, or give one of each color if you're feeling generous.
I suggest being stingy. They're so good. Save them for yourself.
Vegetable Broth Rough Recipe
Adjust ingredients to your own taste.
Ingredients
1 large onion1 cup sliced carrots
2-3 stalks celery, or 2 tsp celery salt
Vegetable bouillon, added per instructions on its package
4 quarts water
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