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- 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
For matzoh balls
- 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
For poached vegetables
- 1Cut 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.
- 2In 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.
- 3Remove 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.).
- 4Make matzoh balls:.
- 5In 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.
- 6Line 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.
- 7In 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.)
- 8While matzoh balls are cooking, poach vegetables:.
- 9Cut 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.
- 10In 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.)
- 11Finish and serve:.
- 12Using 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.
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Nutritional Facts for Lemongrass Consomme With Kneidlach
Serving Size: 1 (754 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 671.5
- Calories from Fat 347
- Total Fat 38.6 g
- Saturated Fat 9.9 g
- Cholesterol 214.3 mg
- Sodium 2002.2 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 1.8 g
- Sugars 10.0 g
- Protein 42.9 g
The following items or measurements are not included:
kaffir lime leaves