Homemade Chicken Broth with Matzo Balls

Homemade Chicken Broth with Matzo Balls
Host: Michael Smith
Yield: 4

Michael heads to the kitchen to play doctor daddy. His restorative cooking helps Gabe fight off the sniffles with homemade chicken soup, matzo balls.

For the Broth:

1 x chicken carcass, meat removed and reserved for another use
3 x carrots, cut into chunks
3 stalks of celery, cut into chunks
3 x onions, cut into quarters
1 x small bunch of fresh parsley
3 sprigs of fresh thyme

For the Matzo Balls:

4 x eggs
4 tbsp vegetable oil
1/2 tsp nutmeg
1 cup matzo meal
Salt and pepper

For the Soup Base:

1 x recipe of chicken broth
1 inch piece of ginger, grated
2 cups of baby spinach leaves
3 x green onions, sliced
1 cup of bean sprouts

Directions:

For the Broth:
Roast chicken carcass in a 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