Saffron Chicken Broth with Spinach Matzo Balls
A luxurious chicken broth infused with saffron and served with homemade spinach-enriched matzo balls. This soul-warming soup combines traditional Jewish comfort food with elegant saffron and fresh spinach for a sophisticated twist.
Ingredients
- •6 pounds chicken wings
- •16 cups water
- •1½ pounds onions
- •6 whole bay leaves
- •1 tablespoon coarse kosher salt
- •1½ teaspoons saffron threads
- •½ teaspoon whole black peppercorns
- •4 large eggs
- •1¼ teaspoons coarse kosher salt
- •½ teaspoon ground black pepper
- •1 cup unsalted matzo meal
- •10 ounce frozen chopped spinach
- •thawed
- •squeezed dry
Cooking Instructions
- 1.
Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.)
120 min
- 2.
Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day.
60 min
- 3.
Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13x9x2-inch dish. (Can be made 1 day ahead; chill.)
45 min
- 4.
Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.
10 min
