This matzo ball soup recipe uses duck fat for a delicious new way to add tons of flavor. Perfect for a Rosh Hashanah celebration.
- 4 Tablespoons chicken broth
- 4 eggs
- 1 1/2 Teaspoon salt, plus more for cooking water
- 1 Teaspoon pepper
- 1/4 Teaspoon dried ginger
- 2 Tablespoons chopped parsley, plus more for garnish
- 1 Cup matzo meal
- 4 Tablespoons duck fat, room temperature
- 32 Ounces chicken stock
- 1 carrot
- 1 celery stalk
In a small pot, add the 4 tablespoons of chicken broth and set over medium flame until it is reduced in half to 2 tablespoons. Pour into a glass and set in fridge until it reaches room temp.
Whisk eggs, 1 ½ teaspoon salt, pepper, ginger, and chopped herbs in a bowl until well mixed.
Stir in matzo meal and reduced chicken broth. Add duck fat or schmaltz and stir in well. Cover with plastic wrap and put in fridge overnight.
In a large pot, set 5 quarts of water along with the chicken broth, carrot, celery, and parsley or dill over a high flame and cover until it comes to a boil.
Add a small handful of salt to the boiling water/broth as if it were pasta water... it should taste salty like the sea.
Using wet hands, form the matzo meal into imperfectly shaped balls, about 1 ½ inches in diameter. Place each one in the boiling water/broth. Stir to make sure they don’t stick.
Cover and cook for 50 minutes.
Cut one open to make sure it is fully cooked. If not, cook them for a few minutes more.
Lift out of water with a slotted spoon and place 1 or 2 in a serving bowl.
Garnish with a little chopped parsley.
Note: If you are not serving them immediately, just keep drained matzo balls in a covered glass bowl until you are ready to use them.