LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé
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
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).
VEGAN MATZO BALL SOUP
The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as aquafaba) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: "It's a very sad world without good matzo balls."
Provided by Joan Nathan
Categories soups and stews, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings (about 20 matzo balls)
Number Of Ingredients 23
Steps:
- Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
- Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
- When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
- Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.
JOAN NATHAN'S MATZO BALL SOUP
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Categories appetizer
Time 4h15m
Yield About 15 matzo balls
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
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