Leek And Ginger Matzo Balls In Lemongrass Consommé

  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 consomme into large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon lemon juice; season with salt and pepper. DO AHEAD:
  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.
  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:
  4. Rewarm consomme. Add more lemon juice by teaspoonfuls, if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consomme among 6 bowls. Garnish with chopped chives.
  5. A fragrant white wine would be great with the consomme. We like the Yarden 2007 Gewurztraminer, a kosher wine made in Israel ($18).

chickens, lemongrass stalks, celery stalks, garlic, lime, white onion, only, ginger, lemon juice, eggs, chicken, chicken broth, coarse kosher salt, ginger, ground black pepper, unsalted matzo meal, fresh chives

Taken from www.epicurious.com/recipes/food/views/leek-and-ginger-matzo-balls-in-lemongrass-consomme-358215 (may not work)

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