Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

Name: Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 larges eggs; 1 large leek (white and pale green parts only); 8 servings Lemongrass Consommé, warm; 4 liters chicken stock or low-sodium chicken broth; 237 milliliters matzoh meal; 59 milliliters fresh Italian parsley, chopped; 2 teaspoons salt; 227 grams shiitake mushrooms, stems discarded and caps thinly sliced; 4 Tbsps vegetable oil

Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms might be just the side dish you are searching for. One serving contains 255 calories, 15g of protein, and 12g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up matzoh meal, parsley, lemongrass consommé, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make matzoh balls

Ingredients you will need

Matzo

In large bowl, whisk together oil and eggs. Stir in matzoh meal and salt until well blended. Stir in 1/4 cup stock. Cover batter and refrigerate until cold and firm, at least 20 minutes and up to 1 day.

Ingredients you will need

Matzo Meal

Stock

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Line large baking sheet with plastic wrap or parchment paper. Using wet hands, very gently shape batter into about 16 balls, each about 2 inches in diameter. Arrange on prepared sheet.

Ingredients you will need

Wrap

Equipment you will use

Baking Paper

Baking Sheet

Plastic Wrap

In large stock pot over high heat, bring remaining stock to boil. Gently drop balls into stock, return to boil, then reduce heat to low, cover, and simmer until balls are tender and cooked through, about 40 minutes. (Matzoh balls can be cooked up to 1 day ahead. Refrigerate stock and balls separately and rewarm balls before serving by simmering in stock 5 minutes.)

Ingredients you will need

Matzo

Stock

Equipment you will use

Pot

Cut leeks crosswise into 2-inch lengths, then thinly slice lengthwise. Wash leek strips in bowl of cold water, agitating, then lift out and pat dry.

Ingredients you will need

Leek

Water

Equipment you will use

Bowl

In medium saucepan over high heat, bring 4 cups salted water to boil. Reduce heat to low, add leeks, and gently simmer, uncovered, until tender, about 7 minutes. Using slotted spoon, transfer leeks to small bowl.

Ingredients you will need

Leek

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Add mushrooms to water and gently simmer, uncovered, until tender, about 10 minutes. Using slotted spoon, transfer mushrooms to second small bowl. Cover vegetables and keep warm. (Vegetables can be poached up to 1 day ahead and refrigerated, covered. Rewarm by simmering in water 30 seconds before proceeding.)

Ingredients you will need

Vegetable

Mushrooms

Water

Equipment you will use

Slotted Spoon

Bowl

Using slotted spoon, divide balls among 8 soup bowls. (Discard stock in which balls were cooked.) Top with leeks and mushrooms. Ladle warm consommé over and sprinkle with parsley.

Ingredients you will need

Mushrooms

Parsley