Matzo Balls In Southeast Asian Broth
- 1 large onion peeled, and quartered through root end
- 2 pieces peeled fresh ginger - (abt 2 1/2" long ea)
- 4 large lemongrass stalks (available at Asian markets and in the produce section of some supermarkets)
- 1 chicken - (abt 4 lbs) quartered
- 3 quarts water
- 12 green onions coarsely chopped
- 1 teaspoon whole black peppercorns
- 1 teaspoon coarse kosher salt or more
- 1 cup chopped fresh cilantro
- Matzo Balls (see recipe)
Cook 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).
Place chicken in large pot. Add 3 quarts water; bring to boil. Skim foam 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. (Can be made 2 days ahead. Chill soup and reserved fat until cold, then cover and keep chilled.)
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.
This recipe yields 8 servings.
What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.