Potato-Leek Matzo Balls
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
51
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Steam potatoes until very tender, about 15 minutes
2
Transfer potatoes to large bowl and mash well
3
Combine 2 cups leeks and broth in heavy medium saucepan; bring to boil over medium-high heat
4
Cover and cook until leeks are tender, about 5 minutes
5
Uncover and boil until mixture is reduced to scant 1 1/4 cups, about 7 minutes
6
Transfer to processor and blend until smooth
7
Add to mashed potatoes
8
Add matzo meal, oil, and pepper and blend very well
9
Using electric mixer, beat eggs, and salt in medium bowl until thick, about 8 minutes
10
Fold egg mixture into potato mixture in 3 additions; fold in remaining 2 cups leeks
11
Brush 15x10x2-inch glass baking dish generously with olive oil
12
Bring large pot of salted water to boil
13
Using wet hands, form 1 rounded tablespoon potato mixture into ball; place on sheet of moistened foil
14
Make about 17 more and drop into water
15
Cover tightly, reduce heat to medium and boil until matzo balls are cooked through and tender, about 35 minutes
16
Using slotted spoon, transfer matzo balls to prepared dish
17
Refill water in pot if necessary, add more salt and return to boil
18
Repeat with remaining potato mixture
19
(Can be made 2 days ahead
20
Cool slightly, cover with foil and chill
21
Steam 10 minutes or bake covered in 350°F oven 25 minutes to rewarm
22
) Steam potatoes until very tender, about 15 minutes
23
Transfer potatoes to large bowl and mash well
24
Combine 2 cups leeks and broth in heavy medium saucepan; bring to boil over medium-high heat
25
Cover and cook until leeks are tender, about 5 minutes
26
Uncover and boil until mixture is reduced to scant 1 1/4 cups, about 7 minutes
27
Transfer to processor and blend until smooth
28
Add to mashed potatoes
29
Add matzo meal, oil, and pepper and blend very well
30
Using electric mixer, beat eggs, and salt in medium bowl until thick, about 8 minutes
31
Fold egg mixture into potato mixture in 3 additions; fold in remaining 2 cups leeks
32
Brush 15x10x2-inch glass baking dish generously with olive oil
33
Bring large pot of salted water to boil
34
Using wet hands, form 1 rounded tablespoon potato mixture into ball; place on sheet of moistened foil
35
Make about 17 more and drop into water
36
Cover tightly, reduce heat to medium and boil until matzo balls are cooked through and tender, about 35 minutes
37
Using slotted spoon, transfer matzo balls to prepared dish
38
Refill water in pot if necessary, add more salt and return to boil
39
Repeat with remaining potato mixture
40
(Can be made 2 days ahead
41
Cool slightly, cover with foil and chill
42
Steam 10 minutes or bake covered in 350°F oven 25 minutes to rewarm)