Scallion and Leek Matzo Ball Soup

[This is made from a combination of two outside recipes, with some of my own
improvement.]

3/4 stick (6 Tbsp) margarine
1/2 cup packed finely chopped leek (white and pale green parts only)
1/2 cup finely chopped fresh scallion
4 eggs
1/4 teaspoon ground pepper
1 cup unsalted matzo meal
Chicken meat, according to taste and budget.
Olive oil
12 cups chicken broth (I use water and six Knorr chicken bouillon cubes)
Spices - whatever you like (include garlic powder)
2 large onions
3 to 4 celery stalks
2 bay leaves

Boil and spice (e.g., garlic powder, bay leaves) chicken broth and 2 Tbsp
margarine.  Coarsely chop and add onions.  Wash celery stalks, cut in
quarters (lengthwise and across), and add to broth.

Meanwhile, melt 4 Tbsp margarine in heavy small skillet over medium heat. Add
leek; saut‚ 5 minutes. Remove from heat. Add 1/2 cup scallions.

Beat eggs, pepper to blend in bowl. Mix in matzo meal and leek mixture. Cover
and chill until firm, at least 15 minutes.

Meanwhile, cut and saut‚ chicken (with a spice rub if desired) in olive oil.
Stir and watch carefully to avoid burning the oil.  Add chicken and oil to
broth.

Shape matzo mixture into small balls (they will expand) and drop in broth.
Cook until balls are tender and evenly colored throughout, about 40 minutes.

Before serving, remove whatever celery and bay leaves you can find.