Spinach Matzo Ball Soup
5 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 280280 cal |
| pro | 15 g15g pro |
| total fat | 10 g10g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 31 g31g carb |
| fibre | 3 g3g fibre |
| chol | 122 mg122mg chol |
| sodium | 1,050 mg1,050mg sodium |
| potassium | 697 mg697mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 2929 iron |
| vit A | 9292 vit A |
| vit C | 1818 vit C |
| folate | 6565 folate |
Ingredients
- 1 lb fresh spinach , trimmed1 lb fresh spinach, trimmed
- cold Chicken Soup recipe cold Chicken Soup recipe
- 1/2 onion , chopped1/2 onion, chopped
- 1/3 cup coarsely chopped fresh parsley 1/3 cup coarsely chopped fresh parsley
- 5 eggs 5 eggs
- 3 tbsp Chicken Schmaltz recipe 3 tbsp Chicken Schmaltz recipe
- 1-3/4 tsp salt 1-3/4 tsp salt
- 1/4 tsp freshly grated nutmeg 1/4 tsp freshly grated nutmeg
- 1-2/3 cups matzo meal 1-2/3 cups matzo 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.
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
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