Everyone’s used to the traditional Passover matzah ball soup. But if you’re looking to take it up a notch this year, try out this new take on the usual soup. The beets will make your matzah balls an eye-popping deep red color that will make your guests say, “wow!”
You’ll need some chicken broth, which you can either buy or make yourself. At the end of the recipe, you’ll heat the soup with the matzah balls in it and some fresh sliced ginger to add a delicious depth of flavor. Enjoy, and Happy Passover!
For matzah balls:
2 large beets (or 3 small)
2 tablespoons ginger ale
¼ cup + 3 tablespoons olive oil
2 cups matzah meal
Fresh ginger, peeled and sliced
1. Preheat oven to 400 degrees.
2. Clean and slice beets.
3. Place in shallow pan (like a Pyrex) in one layer. Drizzle with olive oil (approx. ¼ cup) and sprinkle kosher salt on top.
4. Roast in oven for 45 – 60 minutes.
5. Put eggs, ginger ale, matzah meal, and 3 tablespoons olive oil in blender. Add beets and blend. Season with salt (if desired).
6. Spoon mixture into bowl, cover and refrigerate overnight.
7. The next morning, bring a large pot of salted water to a boil.
8. Form the mixture into balls and drop into the pot.
9. Return to a boil, cover, and cook for 25 minutes. (Tip: Use the biggest pot you can find. The more room the matzah balls have to expand, the bigger they get.)
10. Peel and slice ginger (5-8 slices).
11. Heat up your chicken broth. Put ginger slices into soup. (Do not serve ginger–it’s just there for flavor!)
12. Remove matzah balls from their pot and add to heated soup. (Or, if not serving immediately, place balls on cookie sheet. Allow to cool and then freeze. When you’re ready to serve, simply drop the frozen matzo balls into the hot soup where they’ll defrost in 10 minutes and plump back up!)
13. Remove ginger from the soup.
14. Right before serving, peel carrot and add the carrot peels to the soup.