a la Executive Chef Steven Weintraub of Borenstein Caterers

Ingredients: Yield 36

– 4 large eggs

– 6 tablespoons margarine

– ½ cup leeks-finely chopped (white & pale green parts only)

– ½ cup Italian parsley-finely copped

– ¼ cup chives-finely chopped

– 1 ¼ cup matzo meal

– ½ cup club soda

– 1 teaspoon salt

– ¼ teaspoon pepper


Melt margarine in skillet over medium heat. Add leeks; sauté 5 minutes. Remove from heat and add parsley and chives.

Whisk eggs in medium bowl until frothy. Whisk in leek mixture, salt and pepper. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.

Line baking sheet with plastic wrap. Using wet hands, roll rounded teaspoon of matzo mixture into balls. Place on prepared baking sheet. Chill for 30 minutes.

Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 40 to 60 minutes. Using a slotted spoon, transfer matzo balls to a bowl. (Can be made 2 to 3 days ahead. Cover and chill. Re-warm in your favorite broth or soup)