Chicken Soup With Mini Leek-Chive Matzo Balls

blucoat's Note:

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.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 12

Matzo Balls

• 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

Soup

• 12 cups chicken broth
• chopped fresh chives

Directions:

1. Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
2. 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.
3. 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.
4. 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.).
5. Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
6. Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.