Onion Matzo Ball Soup
3 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 296 |
| pro | 14 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 33 g |
| fibre | 3 g |
| chol | 123 mg |
| sodium | 928 mg |
| potassium | 499 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 16 |
| vit A | 38 |
| vit C | 5 |
| folate | 33 |
- Portion size: 8
Ingredients
- 2 cups 2cupschopped onion
- cold Chicken Soup recipe
- 5 5eggeggs
- 1/4 cup 1/4cupChicken Schmaltz recipe
- 1-1/2 tsp 1-1/2tspsalt
- 1/4 tsp 1/4tspwhite pepper
- 1-2/3 cups 1-2/3cupsmatzo meal
Preparation
In food processor or blender, purée onion with 1/4 cup of the soup; transfer to large bowl. Whisk in eggs, schmaltz, salt and pepper; 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 serving.
Source : Canadian Living Magazine: April 2011
