Chef Michael Smith Homemade Chicken Soup With Matzo Balls
"This is an AMAZING recipe I saw on Chef Michael Smith's show Chef at home. Made it for my family who has a bit of a cold at the moment and they loved it. It was so restorative and healing they felt instantly better."
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
For the broth
- 1 chicken carcass, meat removed and reserved for another time
- 3 carrots, cubed
- 3 stalks celery, cubed
- 1 bunch fresh parsley
-
For the matzo balls
- 4 eggs
- 4 teaspoons vegetable oil
- 1⁄2 teaspoon nutmeg
- 1 cup matzo meal
- salt and pepper
-
For the base
- chicken broth
- 1 inch piece ginger, grated
- 2 cups baby spinach leaves
- 3 green onions, sliced
- 1 cup bean sprouts
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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RECIPE SUBMITTED BY
I am newly married, and adjusting to the wifey way. I am just starting my own kitchen, and slowly purchasing wonderful utensils and appliances so I can add to my cooking knowledge. My DH is a willing participant to my cooking, and will eat anything I place in front of him, even if I mess it up.
In our house, we have a weird mix of food cultures. My DH is a southern boy, born and bred in Virginia State, while I am a good ol canadian girl raised in toronto. It has allowed us to bring together both values, tradition and food cultures to make a great mix!
