Jeffrey’s Jewish Wedding Soup by Pressure Luck Cooking

butter, leeks, scallions, eggs, kosher salt, black pepper, ground ginger, matzo meal, ginger ale, chicken broth, carrots, celery, ground nutmeg, white pepper, seasoned salt, parsely, baby spinach, egg whites, chicken breasts


– 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



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