Best 2 Leek And Ginger Matzo Balls In Lemongrass Consommé Recipes

Leek and Ginger Matzo Balls in Lemongrass Consommé image

Provided by Suzanne Tracht

Yield Makes 6 servings

Number Of Ingredients 20

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

Steps:

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

Lemongrass Consommé image

Provided by Suzanne Tracht

Yield Makes about 10 cups

Number Of Ingredients 11

4 stalks fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded
1 (4-pound) whole chicken, cleaned and cut into 4 pieces
2 stalks celery, trimmed and cut into 2-inch lengths
1 leek (white and pale green parts only), cut into 2-inch lengths and washed well
1 small white onion, peeled and quartered
1 (2 1/2-inch-long) piece fresh ginger, peeled
2 cloves garlic, peeled
1 fresh or frozen makrut lime leaf
1 small whole dried red chile (such as chile de árbol)
1 teaspoon whole black peppercorns
2 teaspoons kosher salt

Steps:

Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk in half crosswise.
In 8-quart stock pot over moderately high heat, combine all ingredients and 3 quarts cold water. Bring to simmer, skimming froth, then reduce heat to moderately low and gently simmer, uncovered, skimming froth occasionally, 45 minutes.
Remove chicken, reserving for another use, then strain consommé through fine-mesh sieve into large bowl, discarding solids. If using consommé right away, skim off and discard any fat. If making ahead, cool consommé completely, uncovered, then chill, covered, and discard any solidified fat. (Consommé can be chilled up to 3 days or frozen 1 month.) Rewarm consommé before serving by bringing to gentle simmer in large pot over moderately high heat.)