Why it’s awesome: ![Spinach and Matzo Ball Chicken Soup]()
- Seriously impress your friends and family with this soup!
- It is incredibly delicious and full of nutrients and vitimins.
- Since it has both vegetables and protein this will be a great meal to get your day started and keep you feeling refreshed and full for hours to come!
How to eat it:
Try enjoying a nice bowl of soup for breakfast to get a nutrition packed meal at the start of the day!
What you need:
- 3 chicken legs
- 1 small head garlic, sliced lengthwise
- 4 eggs, separated
- 1 1/4 cup matzo meal
- 3 tablespoons expeller-pressed canola oil or melted chicken fat
- 1 teaspoon fine sea salt, divided
- 2 carrots, thinly sliced
- 4 cups baby spinach leaves
How to make it:
- In a large pot, combine chicken, garlic and 3 quarts (12 cups) water.
- Bring to a simmer over medium-high heat; lower heat and cook at a gentle simmer, skimming off and discarding any foam from the surface until chicken is just cooked through (45 minutes).
- Remove chicken from liquid and set aside.
- Strain liquid into a large bowl, cool, cover and refrigerate until fat has solidified on surface of broth (at least 6 hours and up to 2 days).
- Meanwhile, pull meat from chicken legs and refrigerate; discard skin and bones.
- Beat egg whites in a large bowl until they hold soft peaks.
- Stir egg yolks, matzo meal, oil or chicken fat, 1/2 teaspoon salt and 1/2 cup cold water together in a medium bowl.
- Fold egg whites into matzo mixture.
- Cover and refrigerate 30 minutes.
- Bring a large pot half full of water to a simmer.
- Moisten your hands and gently form matzo mixture into balls a little larger than walnuts.
- Carefully add balls to simmering water.
- Adjust heat, cover the pan and cook at a gentle simmer until balls are light and fluffy and cooked all the way through (35 to 40 minutes).
- Place 3 balls in each of 6 soup bowls.
- Meanwhile, remove fat from surface of broth.
- Pour broth into a large saucepan and add carrots and remaining 1/2 teaspoon salt.
- Bring to a boil, lower heat and simmer until carrots are tender (about 10 minutes).
- Stir in spinach and reserved chicken meat.
- Cook until heated through.
- Ladle hot soup over matzo balls and serve.
Tip: Plan ahead when making this so you can make it all in one go rather than waiting for the liquid to cool.
Nutritional Info: (estimates per serving)
380 calories
550 mg sodium
26 g carbohydrate
22 g protein
Serving size: 6
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