Spinach and Matzoh Ball Chicken Soup
- 3 chicken legs
- 1 small head garlic, sliced in half lengthwise
- 4 eggs, separated
- 1 1/4 cup matzoh meal
- 3 tablespoons canola oil or melted chicken fat
- 1 teaspoon fine sea salt, divided
- 2 carrots, thinly sliced
- 4 cups baby spinach leaves
Beat egg whites in a large bowl until they hold soft peaks. Stir egg yolks, matzoh meal, oil or chicken fat, 1/2 teaspoon of the salt and 1/2 cup cold water together in a medium bowl. Fold egg whites into matzoh mixture. Cover and refrigerate 30 minutes.
Bring a large pot half full of water to a simmer. Moisten your hands and gently form matzoh mixture into balls a little larger than walnuts. Carefully add balls to simmering water. Adjust heat, cover the pan and cook at a gentle simmer until balls are light and fluffy and cooked all the way through, 35 to 40 minutes. Place 3 balls in each of 6 soup bowls.
Remove fat from surface of broth. Pour broth into a large saucepan and add carrots and remaining 1/2 teaspoon salt. Bring to a boil, lower heat and simmer until carrots are tender, about 10 minutes. Stir in spinach and reserved chicken meat and cook until heated through. Ladle hot soup over matzoh balls and serve.
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