Chicken Soup With Mini Leek-chive Matzo Balls

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 6 tablespoons unsalted pareve margarine
• 1/2 cup packed finely chopped leek ( and pale green parts only)
• 1/2 cup finely chopped fresh chives
• 4 eggs
• 2 tablespoons ginger ale
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon ground ginger
• 1 cup unsalted matzo meal
• 12 cups chicken broth
• chopped fresh chives

Recipe

• 1 melt margarine in heavy small skillet over medium heat. add leek; sauté 5 minutes. remove from heat. add 1/2 cup chives.
• 2 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.
• 3 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.
• 4 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.).
• 5 bring chicken broth to simmer in large pot. add matzo balls and cook until warmed through, about 10 minutes.
• 6 place 4 matzo balls in each of 12 bowls. ladle soup over. garnish with chives and serves.