Spinach and Matzoh Ball Chicken Soup

Serves 6

A rich, flavorful broth is crowned with light-as-air dumplings in this recipe. One of the secrets to fluffy matzoh balls is gentle handling. Form the balls as gently as possible, leaving them a little uneven and cloudlike for best texture.

Ingredients: 
  • 3 chicken legs
  • 1 small head garlic, sliced lengthwise
  • 4 eggs, separated
  • 1 1/4 cup matzoh meal
  • 3 tablespoons expeller-pressed canola oil or melted chicken fat
  • 1 teaspoon fine sea salt, divided
  • 2 carrots, thinly sliced
  • 4 cups baby spinach leaves
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Method: 

In a large pot, combine chicken, garlic and 3 quarts (12 cups) water. Bring to a simmer over medium-high heat; lower heat and cook at a gentle simmer, skimming off and discarding any foam from the surface until chicken is just cooked through, about 45 minutes. Remove chicken from liquid and set aside. Strain liquid into a large bowl, cool, cover and refrigerate until fat has solidified on surface of broth, at least 6 hours and up to 2 days. Meanwhile, pull meat from chicken legs and refrigerate; discard skin and bones.

Beat egg whites in a large bowl until they hold soft peaks. Stir egg yolks, matzoh meal, oil or chicken fat, 1/2 teaspoon 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.

Meanwhile, 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.

Nutritional Info: 
Per Serving:380 calories (180 from fat), 21g total fat, 4.5g saturated fat, 195mg cholesterol, 550mg sodium, 26g carbohydrate (2g dietary fiber, 2g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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