Turmeric Matzo Balls

Ingredients

• 2 large egg whites 
• 1 teaspoon turmeric 
• 0.5 cup matzo (usually)
• 2 tablespoons vegetable oil 

Equipment

• bowl
• whisk
• pot

Directions

1. In a medium bowl whisk the eggs and the oil.
2. Add the turmeric into the egg mixture.
3. Whisk to incorporate to an even yellow color.
4. 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.
5. Meanwhile, bring a pot of water or chicken stock to a boil.
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, 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.
7. Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd.