Table of Contents

Chicken Soup With Mini Leek-Chive Matzo Balls

The scent alone transports me back. My grandmother, Bubbe Rose, always had a pot of chicken soup simmering on the stove. Its warmth filled her tiny Brooklyn apartment, chasing away the chill of even the dreariest New York winter day. And while her matzo balls were legendary, I remember one year she experimented, adding delicate leeks and bright chives. The result? Pure magic – a lighter, brighter take on a classic comfort. This recipe is a loving homage to that special soup, a warm hug in a bowl that I’m excited to share with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes (includes chilling time)
Servings: 12
Yield: 12 bowls of soup
Dietary Type: Not specified (contains eggs and chicken broth)

Ingredients

Matzo Balls:

6 tablespoons unsalted pareve margarine
1/2 cup packed finely chopped leek (white 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

Soup:

12 cups chicken broth
Chopped fresh chives (for garnish)

Equipment Needed

Heavy small skillet
Large bowl
Whisk
Large baking sheet
Plastic wrap
Large pot
Slotted spoon
12 soup bowls

Instructions

First, prepare the leek mixture. Melt the margarine in a heavy small skillet over medium heat. Add the finely chopped leek (using only the white and pale green parts). Sauté for about 5 minutes, or until the leek is softened but not browned. Remove the skillet from the heat. Stir in 1/2 cup of the finely chopped fresh chives and set aside to cool slightly.
In a large bowl, it’s time to make the matzo ball mixture. Beat the eggs, ginger ale, kosher salt, ground pepper, and ground ginger together until well blended.
Mix in the unsalted matzo meal and the sautéed leek mixture. Ensure everything is thoroughly combined.
Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or until the mixture is firm enough to handle. This chilling time is crucial for the matzo balls to hold their shape during cooking.
While the matzo ball mixture is chilling, prepare a large baking sheet by lining it with plastic wrap. This will prevent the matzo balls from sticking.
After the chilling period, remove the matzo ball mixture from the refrigerator. Using moistened palms (this helps prevent sticking!), roll rounded teaspoons of the matzo mixture into small balls. Aim for a consistent size so they cook evenly.
Place the formed matzo balls on the prepared baking sheet, spacing them slightly apart.
Chill the matzo balls on the baking sheet for an additional 30 minutes. This second chilling helps them firm up even further.
While the matzo balls are chilling for the second time, bring a large pot of salted water to a rolling boil on the stovetop. The salt helps season the matzo balls as they cook.
Carefully drop the matzo balls into the boiling water. Be sure not to overcrowd the pot; you may need to cook them in batches.
Cover the pot and cook the matzo balls until they are tender and evenly colored throughout, about 40 minutes. Do not lift the lid frequently, as this can lower the water temperature and affect the cooking process. To check for doneness, carefully remove one matzo ball and cut it in half. It should be cooked through and not doughy in the center.
Using a slotted spoon, transfer the cooked matzo balls to a bowl. At this point, the matzo balls can be made up to 3 days ahead. Cover and chill them in the refrigerator until ready to use.
When ready to serve, bring the chicken broth to a gentle simmer in a large pot.
Add the cooked matzo balls to the simmering broth and cook until they are warmed through, about 10 minutes.
To serve, place four matzo balls in each of 12 bowls.
Ladle the hot chicken soup over the matzo balls.
Garnish generously with freshly chopped chives before serving.

Expert Tips & Tricks

Secret to fluffy matzo balls: The ginger ale! It adds a subtle sweetness and lightness that makes these matzo balls extra special. Don’t skip it!
Don’t overmix: Overmixing the matzo ball mixture can result in tough matzo balls. Mix just until the ingredients are combined.
Wet hands are key: Keep your hands moist when rolling the matzo balls to prevent the mixture from sticking.
Make ahead: The matzo balls can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to break up the preparation process.
Broth boosting: For an even richer broth, consider using homemade chicken stock or adding a few chicken bouillon cubes.
The chilling of the mixture helps the matzo balls to not disintegrate during cooking, don’t skip that!

Serving & Storage Suggestions

Serve the chicken soup with mini leek-chive matzo balls immediately after preparation for the best flavor and texture. A sprinkle of fresh chives adds a pop of color and freshness.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The matzo balls will absorb some of the broth as they sit, so the soup may thicken slightly.

To reheat, gently warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. Avoid boiling, as this can make the matzo balls tough. You can also reheat individual servings in the microwave.

Freezing is not recommended, as the texture of the matzo balls may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	154.2 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	8.9 g	13%
Saturated Fat	1.9 g	9%
Cholesterol	70.5 mg	23%
Sodium	1074.7 mg	44%
Total Carbohydrate	9.7 g	3%
Dietary Fiber	0.4 g	1%
Sugars	1.3 g	5%
Protein	8 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version.
Gluten-Free Matzo Balls: Substitute gluten-free matzo meal for regular matzo meal.
Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or onions, for added flavor and nutrition. Add them to the broth at the same time as the matzo balls.
Herbs: Experiment with different herbs, such as dill or parsley, to customize the flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the matzo balls ahead of time?
A: Yes, absolutely! The matzo balls can be made up to 3 days in advance and stored in the refrigerator until ready to use.

Q: What if my matzo ball mixture is too wet?
A: If the mixture seems too wet after chilling, add a tablespoon or two of matzo meal until it reaches a workable consistency.

Q: Can I use club soda instead of ginger ale?
A: While ginger ale adds a subtle sweetness, club soda can be used as a substitute if you prefer a less sweet matzo ball.

Q: Why are my matzo balls sinking to the bottom of the pot?
A: Sinking matzo balls usually indicate that the mixture wasn’t chilled long enough, or the water wasn’t at a rolling boil when they were added.

Q: How do I keep my matzo balls from being too dense?
A: Be sure not to overmix the matzo ball mixture, and ensure the ginger ale is added for lightness. Chilling is also important to get the right consistency.

Final Thoughts

I truly hope you’ll give this chicken soup with mini leek-chive matzo balls a try. It’s more than just a recipe; it’s a little piece of my family history and a whole lot of comfort in a bowl. Whether you’re feeling under the weather or just craving a taste of home, this soup is sure to warm you from the inside out. Don’t hesitate to put your own spin on it, and please share your creations and feedback. Bon appétit!

Chicken Soup With Mini Leek-Chive Matzo Balls Recipe