Leek and Ginger Matzo Balls in Lemongrass Consommé

Ingredients

• •2 whole chickens
• •4 stalks lemongrass
• •2 stalks celery
• •2 cloves garlic
• •1 whole lime peel
• •½ whole white onion
• •1 piece leek
• •1 piece fresh ginger
• •1 tablespoon fresh lemon juice
• •4 large eggs
• •⅓ cup finely chopped leek
• •⅓ cup chicken fat
• •2 tablespoons chicken broth
• •1½ teaspoons coarse kosher salt
• •1 teaspoon grated fresh ginger
• •1 pinch black pepper
• •1 cup matzo meal
• •2 tablespoons fresh chives

Cooking Instructions

1. 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).

   150 min

2. 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.

   240 min

3. 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.

   70 min

4. 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.

   10 min

5. 5.

   A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).