For bigger matzo balls in this soup form mixture into 12 rounds and cook them for one hour ten minutes.
Recipe information
Yield
Serves 12
Ingredients
Preparation
Step 1
Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
Step 2
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.
Step 3
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.
Step 4
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.)
Step 5
Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
Step 6
Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.
