Ingredients for Leek and Ginger Matzo Balls in Lemongrass 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

• 4 بيضات كبيرة

• 80ml finely chopped leek (white and pale green parts only)

• 80ml 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

• ثوم معمر طازج مفروم

Place chicken in extra-large pot. Add next 7 ingredients, then enough cold water to cover (about 4325ml ). 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 1925ml , 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).

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.

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

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.