Jeffrey’s Jewish Wedding Soup by Pressure Luck Cooking

– The mini Matzoh Balls:
– 6 tbsp (3/4 stick) of salted butter
– 1/2 cup of leeks, rinsed and finely chopped (use only the bottom portion and not the very green top)
– 1 bunch of scallions, thinly sliced and divided into two sections: 1. The top, greener, softer section (about 1/2 cup) for the matzo balls and 2. The bottom, whiter crunchier section (also about 1/2 cup) for the soup
– 4 eggs, beaten
– 1.5 tsp of kosher salt
– 1/4 tsp of black pepper
– 1/4 tsp of ground ginger
– 1 cup of matzo meal (NOT to be confused with matzo ball mix)
– 2 tbsp of ginger ale
– The Soup:
– 2 quarts (8 cups) of chicken broth
– 4 medium carrots, diced
– 2 stalks of celery, sliced
– 1/2 tsp of ground nutmeg
– 1/2 tsp of white pepper
– 1.5 tsp of seasoned salt
– 1 tsp of parsley flakes
– 5-8 oz bag of baby spinach
– 2 eggs + 2 egg whites, beaten (optional)
– 1-2 lbs of chicken breasts