Matzo Balls in Southeast Asian Broth - onion

Method

• 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.
• *Available at Asian markets and in the produce section of some supermarkets.