Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Matzo-Ball Soup with Leeks Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Kate Mathis Prep Time: 35 mins Total Time: 4 hrs Servings: 8 Chicken, leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy spheres; their richness comes from the chicken fat, or, as Jewish bubbes call it, schmaltz. Cook Mode (Keep screen awake) Ingredients 1 ½ cups matzo meal Coarse salt ¼ teaspoon finely ground white pepper ¼ teaspoon baking powder 6 large eggs ½ cup chicken fat (schmaltz) or Clarified Butter, melted ¾ 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 ¼-inch rounds and thoroughly washed ¼ cup coarsely chopped dill Directions 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. Originally appeared: Martha Stewart Living, April 2016 Rate It PRINT