Saffron Chicken Broth with Spinach Matzo Balls

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This saffron chicken broth with spinach matzo balls is a sophisticated and aromatic take on a classic comfort food. The golden hue of the saffron provides a delicate, earthy fragrance that elevates the chicken stock, while the addition of iron-rich spinach to the matzo balls adds both vibrant colour and a boost of nutrients. It is a wonderfully light yet satisfying dish that feels truly special, whether served as a warming lunch or an elegant starter for a dinner party.

As a diabetes-friendly recipe, this balanced soup focus on high-quality protein and lean ingredients, making it a heart-healthy choice for those monitoring their blood sugar. The broth can be prepared in advance, allowing the flavours to develop further, which makes it a practical option for busy weeknights. Serve this homemade soup piping hot for a nourishing meal that is as wholesome as it is delicious.

Ingredients for Saffron Chicken Broth with Spinach Matzo Balls

2.7kg chicken wings
16 cups water
675g onions, quartered
6 bay leaves
1 כף מלח כשר גס
1 1/2 teaspoons saffron threads
1/2 teaspoons whole black peppercorns
4 ביצים גדולות
1 1/4 teaspoons coarse kosher salt
1/2 כפיות פלפל שחור טחון
150g unsalted matzo meal
1 275g package frozen chopped spinach, thawed, squeezed dry

How to make Saffron Chicken Broth with Spinach Matzo Balls

Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 60ml fat from top of broth and place in medium bowl; add 60ml broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.)

Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day.

Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13x9x2-inch dish. (Can be made 1 day ahead; chill.)

Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.