Chef Michael Smith Homemade Chicken Soup With Matzo Balls

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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • For the matzo balls:
  • Whisk together eggs, oil, nutmeg, and salt and pepper to taste.
  • Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
  • For the soup base:
  • 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.
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