Saffron, Almond and Herb Matzo Ball Soup
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Saffron, Almond and Herb Matzo Ball Soup
Photography by Jim Norton
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 299299 cal |
| pro | 14 g14g pro |
| total fat | 14 g14g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 29 g29g carb |
| fibre | 3 g3g fibre |
| chol | 123 mg123mg chol |
| sodium | 909 mg909mg sodium |
| potassium | 505 mg505mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 1717 iron |
| vit A | 4040 vit A |
| vit C | 1010 vit C |
| folate | 3232 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 1-1/2 tsp salt 1-1/2 tsp salt
- 1 pinch saffron 1 pinch saffron
- 1 pinch granulated sugar 1 pinch granulated sugar
- 1/4 cup Chicken Schmaltz recipe 1/4 cup Chicken Schmaltz recipe
- 1 onion , minced1 onion, minced
- 1 small clove garlic , pressed or grated into paste1 small clove garlic, pressed or grated into paste
- 5 eggs 5 eggs
- cold Chicken Soup recipe cold Chicken Soup recipe
- 1/3 cup finely chopped fresh parsley 1/3 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh dill 1/3 cup finely chopped fresh dill
- 1/3 cup ground almonds 1/3 cup ground almonds
- 1/8 tsp almond extract 1/8 tsp almond extract
- 1-1/2 cups matzo meal 1-1/2 cups matzo meal
Preparation
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.
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.
Source : Canadian Living Magazine: April 2011
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