4.5 from 24 votes
Saffron Matzo Balls
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 84 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
- .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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 84
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.