Name: Potato-Leek Matzoh Balls
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: gravy from a brisket or flavorful homemade tomato sauce; ⅓ cup mild olive oil, plus additional for greasing pan; 6 large eggs; ½ to ¾ teaspoon freshly ground black pepper; 2 cups matzoh meal; About 1¼ pounds russet (baking) potatoes, scrubbed but not peeled; Salt; 1½ cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 2 cups thinly sliced leeks (white and pale green parts only, well washed)

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Alongside the golden-fried veal chop my mother made for me for the second seder meal was a tangle of commercial Passover noodles blanketed with tomato sauce. Tangle is definitely the word here: often the noodles were a gummy mess, inalterably linked together like synapses on a circuitous route. Copious amounts of her homemade tomato sauce—so good I could eat it with a spoon, and often did—camouflaged the noodles and made believe they were Italian.

All this came back to me when I ret