Matzo Balls in Southeast Asian Broth Recipe

Name: Matzo Balls in Southeast Asian Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Cook onion and ginger in medium skillet over high heat until charred, turning occasionally with tongs, about 10 minutes.
2
Transfer to work surface.
3
Cut ginger into thin rounds.
4
Cut 2 inches from bottom of each lemongrass stalk and quarter lengthwise (discard remainder of stalks).
5
Place chicken in large pot.
6
Add 3 quarts water; bring to boil.
7
Skim foam from surface.
8
Add green onions, peppercorns, and 1 teaspoon salt to pot.
9
Add charred onion, ginger, and lemongrass.
10
Reduce heat to medium-low.
11
Partially cover pot; simmer 1 hour.
12
Cool uncovered broth slightly.
13
Strain and return to same pot (reserve chicken for another use).
14
Spoon fat from surface of broth and reserve for matzo balls, if desired.
15
(Can be made 2 days ahead.
16
Chill soup and reserved fat until cold, then cover and keep chilled.)
17
Rewarm broth.
18
Add cilantro and season to taste with salt and pepper.
19
Place 2 warm matzo balls in each of 8 bowls.
20
Ladle broth over.
21
*Available at Asian markets and in the produce section of some supermarkets.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Matzo Balls in Southeast Asian Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Matzo Balls in Southeast Asian Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions