Leek and Ginger Matzo Balls in Lemongrass Consommé

Ingredients

• 1 pinch pepper black freshly ground
• 2  celery stalks cut into 3-inch pieces
• 0.3 cup cooking fat cooled melted (reserved from consommé or purchased)
• 7.5 pound roasting chickens quartered
• 2 tablespoons chicken broth 
• 1.5 teaspoons kosher salt 
• 4 large eggs 
• 6 servings chives fresh chopped
• 1 teaspoon ginger fresh finely grated peeled
• 2  garlic clove peeled halved
• 1 inch ginger fresh peeled halved
• 0.3 cup leek white green finely chopped ( and pale parts only)
• 6 inch leek white green halved lengthwise ( and pale parts only)
• 1 tablespoon juice of lemon fresh ()
• 4  lemon grass whole halved lengthwise cut into 3-inch pieces
• 1 strips lime zest with vegetable peeler
• 1 cup matzo meal unsalted
• 0.5 large onion white

Equipment

• whisk
• pot
• aluminum foil

Directions

1. Place chicken in extra-largepot.
2. Add next 7 ingredients, then enoughcold water to cover (about 18 cups). Bringto boil over medium-high heat. Reduce heatto medium-low and simmer soup 2 hours,skimming impurities from surface.
3. Let stand30 minutes. Strain consommé into largesaucepan. Boil until reduced to 8 cups, ifnecessary.
4. Add 1 tablespoon lemon juice;season with salt and pepper. DO AHEAD: Canbe made 2 days ahead. Chill uncovered untilcold, then cover and keep chilled (fat willform solid layer on top).
5. Whisk 4 eggs in mediumbowl.
6. Mix in leek, chicken fat, broth, coarsesalt, ginger, and pepper. Stir in matzo meal.Cover; chill at least 4 hours.
7. Using wet hands, shape generous2 tablespoons matzo mixture into balls.
8. Place on sheet of foil. Bring large pot ofsalted water to boil over high heat. Dropin matzo balls; cover pot. Reduce heat tolow; simmer until matzo balls are cookedthrough, about 1 hour 10 minutes. Usingslotted spoon, transfer matzo balls in singlelayer to shallow dish. DO AHEAD: Can bemade 1 day ahead. Cover and chill.
9. Rewarm consommé.
10. Add more lemonjuice by teaspoonfuls, if desired.
11. Add matzoballs; simmer to reheat, 5 to 10 minutes.Divide matzo balls and consommé among 6bowls.
12. Garnish with chopped chives.
13. A fragrant white winewould be great with the consommé. We likethe Yarden 2007 Gewürztraminer, a kosherwine made in Israel ($18).
14. Per serving: 261.4 kcal calories,
15. 7 % calories from fat, 15.6 g fat,
16. 0 g saturated fat,
17. 1 mg cholesterol,
18. 7 g carbohydrates,
19. 1 g total sugars,
20. 9 g net carbohydrates,
21. Bon Appétit