Tri-Color Matzo Balls

Yields: 6 large matzo balls of each variety

SPINACH MATZO BALLS
2 large eggs, plus 1 egg white
4 ounces fresh baby spinach leaves
2 tablespoons olive oil
1/2 cup Manischewitz® Matzo Ball Mix (usually 1 bag out of a box)

TURMERIC MATZO BALLS
2 large eggs, plus 1 egg white
1 teaspoon turmeric
2 tablespoons vegetable oil
1/2 cup Manischewitz® Matzo Ball Mix (usually 1 bag out of a box)

TOMATO MATZO BALLS
2 large eggs, plus 1 egg white
3 tablespoons tomato paste
2 tablespoons olive oil
1/2 cup Manischewitz® Matzo Ball Mix (usually 1 bag out of a box)

For SPINACH MATZO BALLS: 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. Add 10 tablespoons of the puree into the egg mixture. Whisk to incorporate. Sprinkle in the Manischewitz® Matzo Ball Mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.

For TURMERIC MATZO BALLS: In a medium bowl whisk the eggs and the oil. Add the turmeric into the egg mixture. Whisk to incorporate to an even yellow color. Sprinkle in the Manischewitz® Matzo Ball Mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.

For TOMATO MATZO BALLS:In a medium bowl whisk the eggs and the oil. Add the tomato paste into the egg mixture. Whisk fully to incorporate. Sprinkle in the Manischewitz® Matzo Ball Mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator 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 it into a ball with your fingertips, using no real pressure. Turn the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.