| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Unsalted pareve margarine; (3/4 stick) |
| 1/2 |
c |
Packed finely chopped leek; (white and pale |
|
|
; green parts only) |
| 1/2 |
c |
Finely chopped fresh chives |
| 4 |
|
Eggs |
| 2 |
tb |
Ginger ale |
| 1 1/2 |
ts |
Coarse kosher salt |
| 1/4 |
ts |
Ground pepper |
| 1/4 |
ts |
Ground ginger |
| 1 |
c |
Unsalted matzo meal |
| 12 |
c |
Chicken broth |
|
|
Chopped fresh chives |
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 serves.
Serves 12.
Bon Appetit April 1993
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