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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Shahzad Javed
[email protected]This is a great recipe for a special occasion. It's a bit more work than your average soup, but it's worth it.
Taryn
[email protected]I made this for a potluck and it was a big hit! Everyone loved the unique flavors.
Amir Raja
[email protected]This dish was a bit time-consuming to make, but it was worth it. The matzo balls were light and fluffy, and the consommé was flavorful and refreshing.
NARAYAN GAMEING
[email protected]I'm not a big fan of lemongrass, so I omitted it from the consommé. The matzo balls were still delicious, though.
master kk0
[email protected]I followed the recipe exactly and the matzo balls turned out perfectly. The consommé was also very flavorful. This is a great recipe!
Zouq Sial
[email protected]The matzo balls were a bit dry, but the consommé was delicious. Overall, this dish was just okay.
Michelle Natasha Griffith-Osborne
[email protected]This dish was a bit too bland for my taste. I think I would have liked it more if I had added more ginger and lemongrass.
John Mosikela
[email protected]These matzo balls were light and fluffy, and the lemongrass consommé was flavorful and refreshing. I will definitely be making this again!
Bodrul Islam
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great way to use up leftover matzo.
Amirul Molla
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavors.
Jafali Mpoya
[email protected]This dish was a bit more work than I expected, but it was worth it. The end result was a flavorful and satisfying meal.
Awais Sattar
[email protected]I'm not usually a fan of matzo balls, but these were surprisingly good. The lemongrass consommé was especially delicious.
rafay youtube
[email protected]These matzo balls were a delightful surprise! The leeks and ginger added a unique and flavorful twist to the classic recipe, and the lemongrass consommé was the perfect complement. I will definitely be making this again.