Golden Saffron Broth with Spinach Matzoh Balls

Passover

KosherEye.com

rgold

By Chef and Cookbook Author, Rozanne Gold, for Lenox China

This recipe for Golden Saffron Broth with Spinach Matzoh Balls is sure to become your favorite version of traditional chicken soup. The gorgeous color comes from onion skins. Gather all those that lurk in the vegetable bin of your refrigerator. The matzoh balls can be made in advance and chilled. Reheat them for 5 minutes in boiling water and then add to the hot soup and cook for 5 to 10 minutes until soup and matzoh balls are heated through.

Ingredients:

Broth:
6 pounds chicken wings
1 tablespoon kosher salt
1/2 teaspoon whole black peppercorns
6 whole bay leaves
2 heaping teaspoons saffron
1 pound onions plus skins of additional 2 pounds onions

Spinach-CHICKEN Matzoh Balls:
4 eggs
1/4 cup saffron broth (from above)
1/4 cup chicken fat (from above), melted
1 & 1/4 teaspoon salt
Feshly ground black pepper
10-ounce package chopped spinach, thawed
1 heaping cup matzoh meal
1 cup finely minced cooked chicken (pulled from chicken wings

Directions:

In a large pot with a cover, put chicken wings. Add 16 cups water, kosher salt and peppercorns. Add bay leaves and saffron threads. Cut 1 pound onions into quarters and add to pot. Add remaining onion skins and stir to mix.

Bring to a rapid boil, stirring several times. Lower heat to medium-low and cover pot with cover askew. Cook 2 hours, stirring occasionally. Strain broth through a fine-mesh sieve into a large clean pot. Transfer wings to a bowl, discarding onions, onion skins, etc. Pick 1 packed cup cooked chicken from wings. (Save remaining chicken for another use.) Let cool. Cover and refrigerate overnight. Remove fat and set aside

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