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Leek and Ginger Matzo Balls in Lemongrass Consommé

['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']

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).
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.
A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).

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