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Chicken Soup with Miniature Leek-Chive Matzo Balls

Chicken Soup with Miniature Leek-Chive Matzo Balls

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  • 6 tablespoons (3/4 stick) unsalted pareve margarine
  • 1/2 cup packed finely chopped leek (white and pale green parts only)
  • 1/2 cup finely chopped fresh chives
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground ginger
  • 1 cup unsalted matzo meal

Recipe Preparation

  • 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. DO AHEAD 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 serve.

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Recipe link
Food & Wine magazine / Feb 1999

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