Name: Leek and Ginger Matzo Balls in Lemongrass Consommé
Yield: 6 Servings
Ingredients: 2 3 3/4- to 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

Skip to main content

Image may contain Bowl Dish Food Meal Cutlery Spoon Soup Bowl and Soup

Recipe notes

Back to top