- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Method
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 facts Per serving: about
- Sodium 1050 mg
- Protein 15 g
- Calories 280.0
- Total fat 10 g
- Potassium 697 mg
- Cholesterol 122 mg
- Saturated fat 3 g
- Total carbohydrate 31 g
%RDI
- Iron 29.0
- Folate 65.0
- Calcium 11.0
- Vitamin A 92.0
- Vitamin C 18.0
