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Recetas para diabéticos
Saffron Chicken Broth with Spinach Matzo Balls

Saffron Chicken Broth with Spinach Matzo Balls

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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 hojas de laurel
1 cucharada de sal kosher gruesa
1 1/2 teaspoons saffron threads
1/2 cucharaditas de granos de pimienta negra enteros
4 huevos grandes
1 1/4 cucharaditas de sal kosher gruesa
1/2 cucharaditas de pimienta negra molida
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.