Duck Fat Matzo Ball Soup
Prep time
10 min
Serves
2 ppl
Cook time
35 min
Ingredients
DUCKCHAR Duck Fat
4 eggs
1 cup matzo meal
1 cup chicken stock
2 tablespoons fresh ginger, grated
3 tablespoons parsley, chopped
2 cups carrots, chopped
3 shallots, chopped
2 cups celery, chopped
5 large garlic cloves, minced
Kosher salt
Pepper
Prepare matzo balls
Step 1 - Combine 1/4 cup duck fat and eggs in a large bowl. Mix thoroughly. If you’re storing the duck fat in the fridge, heat it up ever so slightly so that it turns to cool liquid.
Step 2 - Add matzo meal, parsley, and ginger to the bowl. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Gently whisk matzo ball mixture together and cool in the refrigerator for about 3 hours.
Prepare matzo ball soup
Step 3 - Heat 2 tablespoons duck fat over moderate heat in a large pot. Add carrots, shallots, celery, and garlic. Season with kosher salt and pepper. Stir often and turn down heat to medium after 5 minutes. Cook for another 20 minutes, stirring often.
Step 4 - Add 3 liters water and 1 cup chicken stock to pot and bring to a boil.
Step 5 - With wet hands, gently form duck fat matzo balls. They should be about as large as a walnut. Carefully drop them into the soup and cover with a heavy lid, and simmer for 30 to 40 minutes for an al dente doneness.
Step 6 - If necessary add more stock or water (to taste) and season duck fat matzo ball soup (to taste) with salt and pepper.
