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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.
Units: US | Metric
Serving Size: 1 (286 g)
Servings Per Recipe: 12