Description
I stumbled upon a leek and chive matzo ball recipe many years ago that was an overwhelming hit with my husband and in-laws. The recipe of course has morphed over the years and the addition of hen broth has taken it to another level.
[gallery ids="2115,2114,2112,2118,2119,2120,2121,2113,2117,2122,2124,2126,2125,2127,2116"]Ingredients
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Matzo Balls
- 1 stick unsalted butter
- 1 cup leeks, chopped
- 1 cup shallots, chopped
- 0.5 ounces chives, diced
- 5 medium eggs
- 3 Tbs tonic water or club soda
- 1 1/2 cup matzo
- 1/2 tsp pepper
- Salt, to taste
The Soup
- 1/2 stick butter
- 1 cup leeks
- 1 cup carrots
- 1 cup celery
- 12 cups hen broth
- 1/2 hen meat from hen broth recipe
- 1/2 tsp pepper
- Salt, to taste
Instructions
- First make the matzo balls: Heat the butter over medium low heat until melted. Add the leeks and shallots. Sauté for 8-10 minutes. Then, add chives and mix well. Remove from heat.
- In a large bowl, combine the eggs, tonic water, matzo, salt, and pepper. Add the melted butter mix and stir to combine.
- Roll into balls and refrigerate for 30 minutes to one hour.
- Then make the soup: In a large stock pot or Dutch oven, melt the butter over medium heat. Add the leeks, carrots, and celery and cook for 5-8 minutes. Then, add the broth and chicken.
- Drop the matzo balls into the broth and cook for 50-60 minutes over a low simmer.
- Season with salt and pepper.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Cuisine: Jewish
Keywords: Passover foods, Jewish Comfort food