Chicken Soup With Miniature Leek-Chive Matzo Balls

Recipe Ingredients

6 tablespoons	90ml	Unsalted pareve margarine
1/2 cup	73g / 2.6oz	Finely-chopped white-pale green of leek - (packed)
1/2 cup	73g / 2.6oz	Finely-chopped fresh chives
4		Eggs
2 tablespoons	30ml	Ginger ale
1 1/2 teaspoons	7.5ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground ground pepper
1/4 teaspoon	1.3ml	Ground ginger
1 cup	237ml	Unsalted matzo meal
12 cups	2844ml	Chicken broth
		Chopped fresh chives

Recipe Instructions

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. (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.

This recipe yields 12 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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