Saffron Chicken Broth With Spinach Matzo Balls

Name: Saffron Chicken Broth With Spinach Matzo Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds chicken wings; 16 cups water; 1 1/2 pounds onions, quartered; 6 bay leaves; 1 tablespoon coarse kosher salt; 1 1/2 teaspoons saffron threads; 1/2 teaspoon whole black peppercorns; 4 large eggs; 1 1/4 teaspoons coarse kosher salt; 1/2 teaspoon ground black pepper; 1 cup unsalted matzo meal; 1 10-ounce package frozen chopped spinach, thawed, squeezed dry

Servings: persons

6 pounds chicken wings
16 cups water
1 1/2 pounds onions, quartered
6 bay leaves
1 tablespoon coarse kosher salt
1 1/2 teaspoons saffron threads
1/2 teaspoon whole black peppercorns
4 large eggs
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 cup unsalted matzo meal
1 10-ounce package frozen chopped spinach, thawed, squeezed dry

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.)
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.
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.)
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.

1340

kcal

Calories

Fat

Carbs

226

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 pounds chicken wings, 16 cups water, 1 1/2 pounds onions, quartered, 6 bay leaves, and more.

Yes, Saffron Chicken Broth With Spinach Matzo Balls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!