- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2011
MethodIn 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 facts Per each of 8 servings: about
- Sodium 909 mg
- Protein 14 g
- Calories 299.0
- Total fat 14 g
- Potassium 505 mg
- Cholesterol 123 mg
- Saturated fat 4 g
- Total carbohydrate 29 g
- Iron 17.0
- Folate 32.0
- Calcium 6.0
- Vitamin A 40.0
- Vitamin C 10.0