Leek and Ginger Matzo Balls in Lemongrass Consommé |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. For consommé: 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).
2. For matzo balls: 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: Can be made 1 day ahead. Cover and chill.
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.
5. What to drink: A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).
6. 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
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