Spinach Matzo Ball Soup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 280 |
| pro | 15 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 122 mg |
| sodium | 1,050 mg |
| potassium | 697 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 29 |
| vit A | 92 |
| vit C | 18 |
| folate | 65 |
- Portion size: 8
Ingredients
- 1 lb 1lbfresh spinach, trimmed
- cold Chicken Soup recipe
- 1/2 1/2oniononions, chopped
- 1/3 cup 1/3cupcoarsely chopped fresh parsley
- 5 5eggeggs
- 3 tbsp 3tbspChicken Schmaltz recipe
- 1-3/4 tsp 1-3/4tspsalt
- 1/4 tsp 1/4tspfreshly grated nutmeg
- 1-2/3 cups 1-2/3cupsmatzo meal
Preparation
Rinse spinach; shake off excess water. In large pot, cook spinach, with just the water still clinging to leaves, over medium-high heat, stirring once, just until wilted. Drain and chill under cold water; drain well, pressing out moisture.
In food processor or blender, purée together spinach, 1/4 cup of the soup, onion and parsley; transfer to large bowl. Whisk in eggs, schmaltz, salt and nutmeg; 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
