Saffron Matzo Balls

Name: Saffron Matzo Balls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: .02 ounces saffron threads; 2 large eggs; 2 tablespoons extra virgin olive oil; 2 1/2 ounces matzo ball mix; Carrot slices and chopped parsley, for garnish

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4.5

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Calories
84 kcal
Course
Main Course
Cuisine
Middle Eastern

Saffron Matzo Balls

Iris Warren

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Learn to make tender, fluffy Saffron Matzo Balls with an exotic flavor and gorgeous color from Lori Lynn of Taste with the Eyes. Kosher for Pesach, Meat.

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Ingredients

Servings

.02 ounces saffron threads
2 large eggs
2 tablespoons extra virgin olive oil
2 1/2 ounces matzo ball mix (1 packet)
Carrot slices and chopped parsley, for garnish

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Instructions

Grind 0.02 oz. saffron threads using a mortar and pestle.
Blend 2 large eggs with 2 T. good olive oil. Stir in saffron.
Let saffron infuse the egg/oil mixture for about 10 minutes. Stir again.
Add one packet (2 1/2 oz.) matzoh ball mix. Mix well.
Place matzoh ball mixture in refrigerator for 15 minutes.In the meantime bring a large pot of water to a boil.
Roll chilled matzoh ball mixture into eight balls.
Drop balls into boiling water. Cover. Lower the heat to medium low (not simmer).
Cook for 30 minutes, do not lift lid while cooking (no peeking)!
Place carrots and chopped parsley in a shallow bowl. Add matzoh ball then ladle hot chicken soup into the bowl.

Notes

If you'd like to try Lori Lynn's chicken soup recipe, click here.
If you'd like to try Lori Lynn's chicken soup recipe,
click here
.

Nutrition Information

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Calories 84kcal (4%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 4g (6%) Cholesterol 46mg (15%) Sodium 17mg (1%) Potassium 27mg (1%) Vitamin A 70IU (1%) Calcium 7mg (1%) Iron 0.5mg (3%)