-
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 350F oven 25 minutes to rewarm.)
