Saffron, Almond and Herb Matzo Ball Soup

Saffron, Almond and Herb Matzo Ball Soup Author: Canadian Living Credits: Saffron, Almond and Herb Matzo Ball Soup

  • Portion size 8 servings

Ingredients

  • 1 1/2 teaspoon salt
  • 1 pinch saffron
  • 1 pinch granulated sugar
  • 1/4 cup Chicken Schmaltz recipe
  • 1 onion minced
  • 1 clove garlic pressed or grated into paste
  • 5 egg
  • Chicken Soup recipe
  • 1/3 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh dill
  • 1/3 cup ground almonds
  • 1/8 teaspoon almond extract
  • 1 1/2 cup matzo meal

Method

In mortar with pestle or in bowl with back of spoon, grind together salt, saffron and sugar until saffron is in bits; transfer to bowl.

In skillet, heat schmaltz over medium heat; fry onion and garlic, stirring often, until golden, about 10 minutes. Add to saffron mixture; let cool.

Whisk in eggs, 1/2 cup of the soup, parsley and dill; whisk in almonds and almond extract. 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 facts Per each of 8 servings: about

  • Sodium 909 mg
  • Protein 14 g
  • Calories 299.0
  • Total fat 14 g
  • Potassium 505 mg
  • Cholesterol 123 mg
  • Saturated fat 4 g
  • Total carbohydrate 29 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Saffron, Almond and Herb Matzo Ball Soup