Leek And Ginger Matzo Balls In Lemongrass Consommé Recipes

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LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé



Leek and Ginger Matzo Balls in Lemongrass Consommé image

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

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 CONSOMME WITH KNEIDLACH



Lemongrass Consomme With Kneidlach image

Make and share this Lemongrass Consomme With Kneidlach recipe from Food.com.

Provided by Wendys Kitchen

Categories     Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

4 stalks fresh lemongrass
1 (4 lb) whole chickens, cleaned and cut into 4 pieces
2 stalks celery, trimmed and cut into 2-inch lengths
1 leek, cut into 2-inch lengths
1 small white onion, peeled and quartered
fresh ginger
2 garlic cloves
1 kaffir lime leaf
1 small whole dried red chili
1 teaspoon whole black peppercorn
2 teaspoons kosher salt
4 tablespoons vegetable oil
4 large eggs
1 cup matzo meal
2 teaspoons salt
4 quarts chicken stock or 4 quarts low sodium chicken broth
1 large leek (white and pale green parts only)
1/2 lb shiitake mushroom, stems discarded and caps thinly sliced

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.).
  • Make matzoh balls:.
  • In large bowl, whisk together oil and eggs. Stir in matzoh meal and salt until well blended. Stir in 1/4 cup stock. Cover batter and refrigerate until cold and firm, at least 20 minutes and up to 1 day.
  • Line large baking sheet with plastic wrap or parchment paper. Using wet hands, very gently shape batter into about 16 balls, each about 2 inches in diameter. Arrange on prepared sheet.
  • In large stock pot over high heat, bring remaining stock to boil. Gently drop balls into stock, return to boil, then reduce heat to low, cover, and simmer until balls are tender and cooked through, about 40 minutes. (Matzoh balls can be cooked up to 1 day ahead. Refrigerate stock and balls separately and rewarm balls before serving by simmering in stock 5 minutes.)
  • While matzoh balls are cooking, poach vegetables:.
  • Cut leeks crosswise into 2-inch lengths, then thinly slice lengthwise. Wash leek strips in bowl of cold water, agitating, then lift out and pat dry.
  • In medium saucepan over high heat, bring 4 cups salted water to boil. Reduce heat to low, add leeks, and gently simmer, uncovered, until tender, about 7 minutes. Using slotted spoon, transfer leeks to small bowl. Add mushrooms to water and gently simmer, uncovered, until tender, about 10 minutes. Using slotted spoon, transfer mushrooms to second small bowl. Cover vegetables and keep warm. (Vegetables can be poached up to 1 day ahead and refrigerated, covered. Rewarm by simmering in water 30 seconds before proceeding.)
  • Finish and serve:.
  • Using slotted spoon, divide balls among 8 soup bowls. (Discard stock in which balls were cooked.) Top with leeks and mushrooms. Ladle warm consommé over and sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 671.5, Fat 38.7, SaturatedFat 9.9, Cholesterol 214.3, Sodium 2002.2, Carbohydrate 35.6, Fiber 1.9, Sugar 10.1, Protein 43

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  • 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).
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