LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé
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.
Provided by Suzanne Tracht
Categories Soup/Stew Ginger Passover Leek Spring Lemongrass Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 20
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).
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Brigid Shaw
[email protected]I love the way the leek and ginger complement each other in this recipe. The consommé is also very flavorful.
Badi Raja
[email protected]I've never made matzo balls before, but this recipe was easy to follow and the results were delicious. I'll definitely be making these again!
maria wowk
[email protected]These matzo balls were a bit bland for my taste. I think I'll add more herbs and spices next time.
Jan Dyssel
[email protected]I'm not a big fan of leeks, but I really enjoyed these matzo balls. The ginger and consommé helped to balance out the leek flavor.
Nusri Nusri
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The matzo balls and consommé are both delicious.
Hasan Uddin
[email protected]I followed the recipe exactly, but my matzo balls turned out too dry. I think I might have overcooked them.
Spooks_toyou
[email protected]These matzo balls were a bit too dense for my taste, but the consommé was delicious.
evans alvarez
[email protected]I love the unique flavor combination of the leek and ginger in these matzo balls. The consommé is also very flavorful, and the lemongrass adds a nice touch.
IS58 Ashraful Islam
[email protected]This recipe was easy to follow and produced delicious results. The matzo balls were light and fluffy, and the consommé was flavorful and aromatic.
Vijay Raj Joshi Vijay Joshi
[email protected]I was a bit skeptical about the leek and ginger, but I'm so glad I tried this recipe. The matzo balls were fluffy and flavorful, and the consommé was incredibly aromatic.
Nizam deen Mohamed
[email protected]These matzo balls were a hit at my dinner party! Everyone loved the unique flavor combination, and the consommé was a perfect accompaniment.
Arshad Shah
[email protected]I've made matzo balls many times before, but this recipe is by far the best. The leek and ginger give them a wonderful savory flavor, and the consommé is so light and flavorful.
Anitha Amahle
[email protected]These matzo balls were a delightful surprise! The leek and ginger added a unique and flavorful twist to the classic recipe. The consommé was equally impressive, with its delicate lemongrass aroma and subtle tang.