Recipe courtesy of the JCC of Manhattan. Visit them to see all the amazing classes they offer Passover cooking!
For the consommé:
2 (3.75-4 pounds) chickens, quartered
4 whole lemongrass stalks, halved lengthwise, cut into 3-in pieces
2 celery stalks, cut into 3-in pieces
2 cloves garlic, peeled and halved
1 large lime peel
1 medium onion, peeled and halved
1 leek, halved lengthwise, white and tender green only
1-inch fresh ginger, peeled and halved
1 bunch fresh chives, chopped, for garnish
For the matzoh balls:
4 large eggs
1/3 cup leek, white and tender green, finely chopped
1/3 cup First Cold Press Olive Oil (may use chicken schmaltz if you have)
2 tablespoons club soda/unflavored seltzer
1.5 teaspoons kosher salt
1 teaspoon fresh ginger, finely grated
1 cup Matzoh meal, unsalted
1 teaspoon baking soda
Black pepper, to taste
First, prepare the broth by placing the chicken quarters in a large pot with the lemongrass, celery, garlic, lime peel, onion, leek and ginger. Add enough water to cover all the ingredients.
Bring contents of pot to a boil over high heat, then reduce to a rolling simmer and cook soup for about 1.5 – 2 hours, making sure to skim any impurities from the surface. Once finished cooking, strain some liquid into a medium-sized pot to cook the Matzoh balls.
While lemongrass broth is cooking, prepare the matzoh balls by whisking the eggs in a large bowl.
Add the chopped leek, olive oil or chicken schmaltz, club soda, ginger, salt and pepper and combine thoroughly.
Stir in matzoh meal and baking soda to the egg mixture. Cover and allow to chill at least an hour.
Using wet hands (so that the matzoh meal doesn’t stick) measure about 2 Tablespoons’ worth of the Matzoh Ball batter, and gingerly shape them into balls. Try not to compress the batter, you want a light and fluffy matzoh ball. Place formed balls onto a sheet of foil or a cold plate.
Continue until the entire batter has been used.
Bring the reserved lemongrass broth to a boil. Check seasoning and adjust as necessary. While the broth is hot, add matzoh balls, one at a time, until they all fit. If the pot is not large enough, work in batches.
Cover the pot and reduce heat to a low simmer and allow to cook through, about 20 minutes.
Serve hot matzoh balls with lemongrass broth and garnish with chopped chives.