Spinach Matzo Balls

Directions

1. 1.

   In a medium bowl whisk the eggs and the oil.

2. 2.

   In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.

3. 3.

   Add the spinach purée into the egg mixture. Whisk to incorporate.

4. 4.

   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.

5. 5.

   Meanwhile, bring a pot of water or chicken stock to a boil.

6. 6.

   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.