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Chicken and White Wine Soup With Spinach Matzo balls

An Italian-inspired delicacy, perfect for any Jewish holiday.

If you’re making this soup for Passover, you can keep the celeriac root for the Seder and use it as the karpas in salt water.If you’re making this soup for Passover, you can keep the celeriac root for the Seder and use it as the karpas in salt water.

Adding a little white wine into your chicken soup is a trick that can work with your family’s recipe as well.

As with any chicken soup it’s better to prepare it the day before, let it cool overnight and skim the fat the next day.

Chicken and White Wine Soup With Spinach Matzo balls

Recipe by Vered GuttmanCourse: SoupsCuisine: Ashkenazi, Jewish, ItalianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

INGREDIENTS

  • For the soup
  • 3.50 – 4 lb. whole chicken

  • 12 cups of cold water

  • 2 stalks celery, cut to thirds

  • 2 peeled carrots, cut to 1” long pieces

  • 1-2 celeriac roots, cut into 2” cubes

  • 1 yellow onion, cut into quarters

  • 5 parsley sprigs

  • 1/4 cup white wine

  • Kosher salt and black pepper to taste

  • For the spinach matza balls
  • 4 eggs

  • 1/2 cup *corn or canola oil (*corn oil is kosher for Passover only for legume eaters)

  • 1/2 cup sparkling water

  • 2 teaspoons table salt

  • 1/2 teaspoon black pepper

  • A pinch of nutmeg

  • 2 cups matza meal

  • 4 oz. steamed, squeezed and chopped spinach

DIRECTIONS

  • Start with the soup: In a large pot put the chicken and water and bring to boil over high heat. Skim the foam, add the vegetables and herbs and bring to boil again. Lower the heat to minimum, cover the pot and continue to cook for 1.5 hours.
  • Prepare the spinach matzo balls: In a bowl mix the eggs, oil, water, salt, pepper and nutmeg. Add the matzo meal and the spinach, cover with plastic wrap and refrigerate for 30 minutes or more.
  • When the soup is done cooking remove the chicken and the vegetables (keep for another use, if you wish). Add the wine and salt and pepper to taste.
  • Form small 1” round ball from the matza ball mixture and cook in the soup for 30 minutes. Serve hot.

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