Name: Leek and Ginger Matzo Balls in Lemongrass Consommé
Yield: Makes 6 servings
Ingredients: 2 (3 3/4–4-pound) chickens, quartered; 4 whole lemongrass stalks, halved lengthwise, cut into 3-inch pieces; 2 celery stalks, cut into 3-inch pieces; 2 garlic cloves, peeled, halved; Peel of 1 large lime, cut off in strips with vegetable peeler; 1/2 large white onion; 1 6- to 7-inch piece large leek (white and pale green parts only), halved lengthwise; 1 1-inch-long piece fresh ginger, peeled, halved; 1 tablespoon (or more) fresh lemon juice; 4 large eggs; 1/3 cup finely chopped leek (white and pale green parts only); 1/3 cup chicken fat (reserved from consommé or purchased), melted, cooled; 2 tablespoons chicken broth or club soda; 1 1/2 teaspoons coarse kosher salt; 1 teaspoon finely grated peeled fresh ginger; Pinch of freshly ground black pepper; 1 cup unsalted matzo meal; Chopped fresh chives

Image may contain Bowl Food Dish Meal Cutlery Spoon Soup Bowl Vase Pottery Jar Soup Plant Art and Porcelain

Leek and Ginger Matzo Balls in Lemongrass ConsomméPatricia Heal

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets and Asian markets.

Recipe information

Yield
Makes 6 servings

Ingredients

Consommé:

2 (3 3/4–4-pound) chickens, quartered

4 whole lemongrass stalks, halved lengthwise, cut into 3-inch pieces

2 celery stalks, cut into 3-inch pieces

2 garlic cloves, peeled, halved

Peel of 1 large lime, cut off in strips with vegetable peeler

1/2 large white onion

1 6- to 7-inch piece large leek (white and pale green parts only), halved lengthwise

1 1-inch-long piece fresh ginger, peeled, halved

1 tablespoon (or more) fresh lemon juice

Matzo balls:

4 large eggs

1/3 cup finely chopped leek (white and pale green parts only)

1/3 cup chicken fat (reserved from consommé or purchased), melted, cooled

2 tablespoons chicken broth or club soda

1 1/2 teaspoons coarse kosher salt

1 teaspoon finely grated peeled fresh ginger

Pinch of freshly ground black pepper

1 cup unsalted matzo meal

Chopped fresh chives

Preparation

For consommé:
Step 1
Place chicken in extra-large pot. Add next 7 ingredients, then enough cold water to cover (about 18 cups). Bring to boil over medium-high heat. Reduce heat to medium-low and simmer soup 2 hours, skimming impurities from surface. Let stand 30 minutes. Strain consommé into large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon lemon juice; season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled (fat will form solid layer on top).
For matzo balls:
Step 2
Whisk 4 eggs in medium bowl. Mix in leek, chicken fat, broth, coarse salt, ginger, and pepper. Stir in matzo meal. Cover; chill at least 4 hours.
Step 3
Using wet hands, shape generous 2 tablespoons matzo mixture into balls. Place on sheet of foil. Bring large pot of salted water to boil over high heat. Drop in matzo balls; cover pot. Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 4
Rewarm consommé. Add more lemon juice by teaspoonfuls, if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consommé among 6 bowls. Garnish with chopped chives.
What to drink:
Step 5
A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).

Nutrition Per Serving

Per serving: 261.4 kcal calories

53.7 % calories from fat

15.6 g fat

5.0 g saturated fat

156.1 mg cholesterol

20.7 g carbohydrates

0.8 g dietary fiber

2.1 g total sugars

19.9 g net carbohydrates

10.4 g protein

#### Nutritional analysis provided by Bon Appétit

TagsSoup Soup/Stew Leek Root Vegetable Vegetable Ginger Herbs & Spices Matzo Lemongrass Chicken Poultry Main Starter Dinner Dairy Free Gluten Free Make Ahead Simmer Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

10 Variations on Matzo Ball Soup
Whether you prefer sinkers or floaters, a simple broth or a loaded chicken situation, these traditional Jewish dumplings come in so many delicious variations.
43 Ways to Cook With Lemongrass
Never quite sure what to do with those stalks you see at the supermarket? It's time to pick up a bunch and get cooking.
The Best Kosher Wines
Celebrate Passover with six delicious reds and whites
Use Up Your Leftover Matzo
The question of what to do with that unopened, leftover box of matzo comes up every year. As it turns out, topping the stuff with butter and jam is just the beginning.

Recipe information

Ingredients

Consommé:

Matzo balls:

Preparation

For consommé:

Step 1

For matzo balls:

Step 2

Step 3

Step 4

What to drink:

Step 5

Nutrition Per Serving

Recipe notes

See Related Recipes and Cooking Tips

10 Variations on Matzo Ball Soup

43 Ways to Cook With Lemongrass

The Best Kosher Wines

Use Up Your Leftover Matzo