Tested till perfect Matzo Ball Soup

Matzo Ball Soup

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: April 2011

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  • Portion size 8


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In large bowl, whisk together eggs, schmaltz, 2/3 cup of the soup and salt; whisk in matzo meal. Cover and refrigerate for 1 hour.

Bring large pot of salted water to boil. With wet hands and using about 3 tbsp for each, form matzo mixture into balls; slide into water. Reduce heat, cover and simmer for 30 minutes.

Meanwhile, in large saucepan, bring remaining soup to boil; reduce heat to low and keep warm. With slotted spoon, transfer matzo balls to soup; simmer for 20 minutes before

Nutritional Information Per serving: about

cal 279 pro 13g total fat 12g sat. fat 3g
carb 29g fibre 2g chol 123mg sodium 887mg
potassium 442mg

% RDI:

calcium 4 iron 15 vit A 38 vit C 5
folate 30
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