Tested till perfect Saffron, Almond and Herb Matzo Ball Soup
Saffron, Almond and Herb Matzo Ball Soup
Photography by Jim Norton

Saffron, Almond and Herb 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 6 to 8


  • 1-1/2 tsp 1-1/2tspsalt
  • 1 pinch 1pinchsaffron
  • 1 pinch 1pinchgranulated sugar
  • 1/4 cup 1/4cupChicken Schmaltz recipe
  • 1 1oniononions, minced
  • 1 1small clove garliccloves of garlic, pressed or grated into paste
  • 5 5eggeggs
  • cold Chicken Soup recipe
  • 1/3 cup 1/3cupfinely chopped fresh parsley
  • 1/3 cup 1/3cupfinely chopped fresh dill
  • 1/3 cup 1/3cupground almonds
  • 1/8 tsp 1/8tspalmond extract
  • 1-1/2 cups 1-1/2cupsmatzo meal
To change the number of servings, enter the number, then press "calculate". or reset


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 Information Per each of 8 servings: about

cal 299 pro 14g total fat 14g sat. fat 4g
carb 29g fibre 3g chol 123mg sodium 909mg
potassium 505mg

% RDI:

calcium 6 iron 17 vit A 40 vit C 10
folate 32
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