Bon Appetit/April 2005

Saffron Chicken Broth with Spinach Matzo Balls
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SAFFRON CHICKEN BROTH: 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 SPINACH MATZO BALLS: 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 FOR SAFFRON CHICKEN BROTH: 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.
2 FOR MATZO BALLS: 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.
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.
5 Ladle broth and 2 matzo balls into each of 8 bowls and serve.

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