Ingredients

• 2 (3 3/4–4-pound) chickens, quartered
• 4 whole lemongrass stalks, halved lengthwise, cut into 3-inch pieces
• 2 celery stalks, cut into 3-inch pieces
• 2 garlic cloves, peeled, halved
• Peel of 1 large lime, cut off in strips with vegetable peeler
• 1/2 large white onion
• 1 6- to 7-inch piece large leek (white and pale green parts only), halved lengthwise
• 1 1-inch-long piece fresh ginger, peeled, halved
• 1 tablespoon (or more) fresh lemon juice
• 4 large eggs
• 1/3 cup finely chopped leek (white and pale green parts only)
• 1/3 cup chicken fat (reserved from consommé or purchased), melted, cooled
• 2 tablespoons chicken broth or club soda
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon finely grated peeled fresh ginger
• Pinch of freshly ground black pepper
• 1 cup unsalted matzo meal
• Chopped fresh chives

Instructions

1. Place chicken in extra-large pot. Add next 7 ingredients, then enough cold water to cover (about 18 cups). Bring to boil over medium-high heat. Reduce heat to medium-low and simmer soup 2 hours, skimming impurities from surface. Let stand 30 minutes. Strain consommé into large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon lemon juice; season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled (fat will form solid layer on top).
2. For matzo balls: Whisk 4 eggs in medium bowl. Mix in leek, chicken fat, broth, coarse salt, ginger, and pepper. Stir in matzo meal. Cover; chill at least 4 hours. Using wet hands, shape generous 2 tablespoons matzo mixture into balls. Place on sheet of foil. Bring large pot of salted water to boil over high heat. Drop in matzo balls; cover pot. Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm consommé. Add more lemon juice by teaspoonfuls, if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consommé among 6 bowls. Garnish with chopped chives.
3. Whisk 4 eggs in medium bowl. Mix in leek, chicken fat, broth, coarse salt, ginger, and pepper. Stir in matzo meal. Cover; chill at least 4 hours.
4. Using wet hands, shape generous 2 tablespoons matzo mixture into balls. Place on sheet of foil. Bring large pot of salted water to boil over high heat. Drop in matzo balls; cover pot. Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
5. Rewarm consommé. Add more lemon juice by teaspoonfuls, if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consommé among 6 bowls. Garnish with chopped chives.
6. What to drink: A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).
7. A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).