- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Method
In food processor or blender, purée onion with 1/4 cup of the soup; transfer to large bowl. Whisk in eggs, schmaltz, salt and pepper; 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 facts Per serving: about
- Sodium 928 mg
- Protein 14 g
- Calories 296.0
- Total fat 12 g
- Potassium 499 mg
- Cholesterol 123 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
%RDI
- Iron 16.0
- Folate 33.0
- Calcium 5.0
- Vitamin A 38.0
- Vitamin C 5.0
