Chef Michael Smith Homemade Chicken Soup With Matzo Balls

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 chicken carcass, meat removed and reserved for another time
• 3 carrots, cubed
• 3 stalks celery, cubed
• 1 bunch fresh parsley
• 4 eggs
• 4 teaspoons vegetable oil
• 1/2 teaspoon nutmeg
• 1 cup matzo meal
• salt and pepper
• chicken broth
• 1 inch piece ginger, grated
• 2 cups baby spinach leaves
• 3 green onions, sliced
• 1 cup bean sprouts

Recipe

• 1 roast chicken carcass in 400 degree oven until golden brown. place into a stockpot along with the carrots, celery, onions, parsley and thyme. cover with cold water and bring to a boil and then let simmer for 1 hour. strain.
• 2 for the matzo balls:.
• 3 whisk together eggs, oil, nutmeg, and salt and pepper to taste.
• 4 stir in matzo meal and let rest for 20 minutes. form into balls with two spoons.
• 5 for the soup base:.
• 6 bring chicken broth to a simmer and add matzo balls. cook for 10 minutes: they are done when they float to the top. add ginger, spinach, onions, and bean sprouts and stir to wilt, just prior to serving.