MATZO-BALL SOUP WITH LEEKS

Matzo-Ball Soup with Leeks image

Provided by Martha Stewart

Time 4h

Number Of Ingredients 13

1 1/2 cups matzo meal
Coarse salt
1/4 teaspoon finely ground white pepper
1/4 teaspoon baking powder
6 large eggs
1/2 cup chicken fat (schmaltz) or Clarified Butter, melted
3/4 cup seltzer or club soda
10 cups Essential Chicken Stock
6 whole chicken legs, skins removed
12 baby carrots, peeled and halved lengthwise
6 strips Meyer-lemon peel
2 medium leeks, white and light-green parts only, sliced into 1/4-inch rounds and thoroughly washed
1/4 cup coarsely chopped dill

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.