Matzo Ball Soup With Leeks Recipes

MATZO-BALL SOUP WITH LEEKS

Steps:

• Whisk together matzo meal, 1 tablespoon salt, pepper, and baking powder. In a large bowl, lightly beat eggs; whisk in chicken fat, matzo mixture, and seltzer until thoroughly blended. Cover and refrigerate at least 2 hours and up to 1 day.
• Bring a large pot of salted water to a boil. With lightly dampened hands, form heaping 1/3 cupfuls of batter into 8 balls. Gently drop balls, one at a time, into boiling water. When they all float, cover pot. Reduce heat to a gentle boil; cook 20 minutes. With a slotted spoon, gently transfer matzo balls to a tray lined with a clean kitchen towel. Let cool 15 minutes, then cover tray tightly with plastic wrap. If not using immediately, refrigerate up to 1 day.
• In a pot, combine stock, chicken, carrots, lemon peel, and 4 teaspoons salt. Bring to a boil, then reduce to a simmer; cook, partially covered, until chicken is just cooked through, about 35 minutes. Transfer chicken to a plate; let cool 10 minutes. Add leeks and simmer until just tender, 6 to 8 minutes. Pull chicken from bones; discard bones. Return chicken to pot and add matzo balls; bring to a simmer and heat through. Stir in dill; serve.

MATZO BALL SOUP

Steps:

• For the matzo balls: Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into a large pot of boiling water. Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow. Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.
• For the broth: In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen.

CHICKEN SOUP WITH MINI LEEK-CHIVE MATZO BALLS

Steps:

• Melt margarine in heavy small skillet over medium heat. Add leek; sauté 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.

BUBBIE'S HEARTY MATZO BALL SOUP

Steps:

• Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
• Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
• Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.