Name: Leek and Ginger Matzo Balls in Lemongrass Consommé
Yield: Makes 6 servings
Ingredients: 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 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

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Leek and Ginger Matzo Balls in Lemongrass ConsomméPatricia Heal

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.

Recipe notes

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Recipe notes

10 Variations on Matzo Ball Soup

43 Ways to Cook With Lemongrass

The Best Kosher Wines

Use Up Your Leftover Matzo