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Prep Time: Cook Time: Total Time:
6 tablespoons unsalted pareve margarine
1/2 cup finely-chopped white-pale green of leek, packed
1/2 cup finely-chopped fresh chives
4 eggs
2 tablespoons ginger ale
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal
12 cups chicken broth
chopped fresh chives
Melt margarine in heavy small skillet over medium heat. Add leek; saute 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.
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.
Serves 12.
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Chicken Soup With Miniature Leek-Chive Matzo Balls
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Category: Recipes
Prep Time: Cook Time: Total Time:
6 tablespoons unsalted pareve margarine
1/2 cup finely-chopped white-pale green of leek, packed
1/2 cup finely-chopped fresh chives
4 eggs
2 tablespoons ginger ale
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal
12 cups chicken broth
chopped fresh chives
Melt margarine in heavy small skillet over medium heat. Add leek; saute 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.
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.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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