Prep 25 mins
Cook 10 mins
This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient ;) and the leek-chive combo lends a wonderful flavour. Recipe is from an old "Bon Appétit Magazine" (April 1993). You can add more vegetables to the broth (carrots, onions, celery...). Matzo balls need 2 1/2 hrs chilling time total. For bigger matzo balls in this soup form mixture into 12 rounds and cook them for 1 hr and 10 min.
- 6 tablespoons unsalted pareve margarine
- 1⁄2 cup packed finely chopped leek (white and pale green parts only)
- 1⁄2 cup finely chopped fresh chives
- 4 eggs
- 2 tablespoons ginger ale
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon ground pepper
- 1⁄4 teaspoon ground ginger
- 1 cup unsalted matzo meal
- 12 cups chicken broth
- chopped fresh chives
- Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
- Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
- Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
- Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.).
- Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
- Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.