Matzo Balls in Southeast Asian Broth |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large onion, peeled, quartered through root end | 2 2-1/2 inch-long pieces peeled fresh ginger | 4 large lemongrass stalks |
| 1 4-pound chicken, quartered | 3 quarts water | 12 green onions, coarsely chopped |
| 1 teaspoon whole black peppercorns | 1 teaspoon (or more) coarse kosher salt | 1 cup chopped fresh cilantro |
| Matzo Balls | ||
| 1 | Cover onion and ginger in medium skillet over high heat until charred, turning occasionally with tongs, about 10 minutes. Transfer to work surface. Cut ginger into thin rounds. Cut 2 inches from bottom of each lemongrass stalk and quarter lengthwise (discard remainder of stalks). |
| 2 | Place chicken in large pot. Add 3 quarts water; bring to boil. Skim foram from surface. Add green onions, peppercorns, and 1 teaspoon salt to pot. Add charred onion, ginger, and lemongrass. Reduce heat to medium-low. Partially cover pot; simmer 1 hour. Cool uncovered broth slightly. Strain and return to same pot (reserve chicken for another use). Spoon fat from surface of broth and reserve for matzo balls, if desired. |
| 3 | Rewarm broth. Add cilantro and season to taste with salt and pepper. Place 2 warm matzo balls in each of 8 bowls. Ladle broth over. |