Tested till perfect Onion Matzo Ball Soup

Onion 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

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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
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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.

Nutritional Information Per serving: about

cal 296 pro 14g total fat 12g sat. fat 3g
carb 33g fibre 3g chol 123mg sodium 928mg
potassium 499mg

% RDI:

calcium 5 iron 16 vit A 38 vit C 5
folate 33
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