Ingredients
- 6 tablespoons margarine unsalted, pareve (3/4 stick)
- ½ cup leek packed, finely chopped, white and pale green parts only
- ½ cup chives fresh, finely chopped
- 4 eggs
- 2 tablespoons ginger ale
- 1½ teaspoons salt Kosher
- ¼ teaspoon black pepper
- ¼ teaspoon ginger ground
- 1 cup matzo meal unsalted
- 12 cups chicken broth
- chives fresh, chopped
Instructions
- Melt the margarine in a small heavy skillet over medium heat.
- Add leek; sauté for five minutes, then remove from the heat.
- Add the ½ cup of finely chopped chives.
- Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl.
- Mix in the matzo meal and leek mixture.
- Cover and chill until firm, at least two hours.
- Line a large baking sheet with plastic wrap.
- Using moistened palms, roll rounded teaspoons of matzo mixture into balls (it should make about 48).
- Place balls on prepared baking sheet and chill them 30 minutes.
- Bring large pot of salted water to boil.
- Drop in the matzo balls; cover the pot.
- Cook the matzo balls until they are tender and evenly colored throughout, about 40 minutes.
- Using a slotted spoon, transfer the matzo balls to a bowl. (They can be made three days ahead. Cover and chill.)
- Bring the chicken broth to a simmer in a large pot.
- Add the matzo balls and cook until warmed through, about ten minutes.
- Place four matzo balls in each of 12 bowls.
- Ladle soup over the matzo balls.
- Garnish with chives and serve.
Recipe Notes
November 20, 2005
Great! However, I can be accused of cooking my matzo balls in the chicken broth itself, instead of water, then transferring them to the soup. Recipe from Bon Appétit, April 1993.
NOTES: Required several hours of chilling time.
For bigger matzo balls, form mixture into 12 rounds and cook them for one hour ten minutes.
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