Spinach Matzo Ball Soup Spinach Matzo Ball Soup

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2011



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


  • Iron 29.0
  • Folate 65.0
  • Calcium 11.0
  • Vitamin A 92.0
  • Vitamin C 18.0
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Spinach Matzo Ball Soup