Miniature Leek-Chive Matzo Balls in Chicken Broth

Miniature Leek-Chive Matzo Balls in Chicken Broth
Servings
12
Servings
12
Print Recipe
Miniature Leek-Chive Matzo Balls in Chicken Broth
Servings
12
Servings
12
Print Recipe
Ingredients
Instructions
  1. Melt the margarine in a small heavy skillet over medium heat.
  2. Add leek; sauté for five minutes, then remove from the heat.
  3. Add the ½ cup of finely chopped chives.
  4. Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl.
  5. Mix in the matzo meal and leek mixture.
  6. Cover and chill until firm, at least two hours.
  7. Line a large baking sheet with plastic wrap.
  8. Using moistened palms, roll rounded teaspoons of matzo mixture into balls (it should make about 48).
  9. Place balls on prepared baking sheet and chill them 30 minutes.
  10. Bring large pot of salted water to boil.
  11. Drop in the matzo balls; cover the pot.
  12. Cook the matzo balls until they are tender and evenly colored throughout, about 40 minutes.
  13. Using a slotted spoon, transfer the matzo balls to a bowl. (They can be made three days ahead. Cover and chill.)
  14. Bring the chicken broth to a simmer in a large pot.
  15. Add the matzo balls and cook until warmed through, about ten minutes.
  16. Place four matzo balls in each of 12 bowls.
  17. Ladle soup over the matzo balls.
  18. 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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