Chicken Soup with Miniature Leek-Chive Matzo Balls
6 tbsp unsalted margarine
1/2 cup packed finely chopped leek (white and pale green parts only)
1/2 cup finely chopped fresh chives
2 tbsp ginger ale
1 1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 tsp ground ginger
1 cup unsalted matzo meal
12 cups chicken brother
chopped fresh chives for garnish
Melt margarine in heavy small skilled over medium heat.
Add leak and 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 (ginger ale is your friend for this!), roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet.
Chill 30 minutes
Bring large pot of salt 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 matzo balls and soup in bowls, garnish with chives.