Tested till perfect Spinach Matzo Ball Soup

Spinach 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 8


  • 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
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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.

Nutritional Information Per serving: about

cal 280 pro 15g total fat 10g sat. fat 3g
carb 31g fibre 3g chol 122mg sodium 1,050mg
potassium 697mg

% RDI:

calcium 11 iron 29 vit A 92 vit C 18
folate 65
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