Chef Michael Smith Homemade Chicken Soup With Matzo Balls

• For the broth
• 1 chicken carcass, meat removed and reserved for another time
• 3 carrots, cubed
• 3 stalks celery, cubed
• 1 bunch fresh parsley
• For the matzo balls
• 4 eggs
• 4 teaspoons vegetable oil
• 1/2 teaspoon nutmeg
• 1 cup matzo meal
• salt and pepper
• For the base
• chicken broth
• 1 inch piece ginger, grated
• 2 cups baby spinach leaves
• 3 green onions, sliced
• 1 cup bean sprouts

1. Roast chicken carcass in 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.
2. For the matzo balls:
3. Whisk together eggs, oil, nutmeg, and salt and pepper to taste.
4. Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
5. For the soup base:
6. 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.

broth, chicken carcass, carrots, stalks celery, parsley, matzo, eggs, vegetable oil, nutmeg, matzo meal, salt, base, chicken broth, ginger, baby spinach, green onions, bean sprouts

Taken from www.food.com/recipe/chef-michael-smith-homemade-chicken-soup-with-matzo-balls-144024 (may not work)