|Golden Saffron Broth with Spinach Matzoh Balls|
By Chef and Cookbook Author, Rozanne Gold, for Lenox China
This recipe for Golden Saffron Broth with Spinach Matzoh Balls is sure to become your favorite version of traditional chicken soup. The gorgeous color comes from onion skins. Gather all those that lurk in the vegetable bin of your refrigerator. The matzoh balls can be made in advance and chilled. Reheat them for 5 minutes in boiling water and then add to the hot soup and cook for 5 to 10 minutes until soup and matzoh balls are heated through.
Spinach-CHICKEN Matzoh Balls:
In a large pot with a cover, put chicken wings. Add 16 cups water, kosher salt and peppercorns. Add bay leaves and saffron threads. Cut 1 pound onions into quarters and add to pot. Add remaining onion skins and stir to mix.
Bring to a rapid boil, stirring several times. Lower heat to medium-low and cover pot with cover askew. Cook 2 hours, stirring occasionally. Strain broth through a fine-mesh sieve into a large clean pot. Transfer wings to a bowl, discarding onions, onion skins, etc. Pick 1 packed cup cooked chicken from wings. (Save remaining chicken for another use.) Let cool. Cover and refrigerate overnight. Remove fat and set aside ¼ cup for making matzoh balls.
Heat the soup just until boiling, then lower heat. Simmer until reduced to 12 cups. Add salt and pepper to taste.
To Make Matzoh Balls:
Drain spinach in a colander and squeeze until bone dry. Add to egg mixture and mix. Chop 1 cup chicken very, very fine. Add to matzoh mixture and mix until ingredients are thoroughly incorporated. Cover bowl with foil and refrigerate 1 to 2 hours.
Bring a very large pot of salted water to a boil. Moisten your hands and form mixture into 16 large balls. Slowly
Bring saffron broth just to a boil. Add matzoh balls and cook 5 to 10 minutes until soup and matzoh balls are heated through. Serve immediately.
Yield: Serves 8
Recipes: Passover, Soup, Matzoh Balls, Poultry, Kosher