Recipes > #CookingWithLiv Recipes > Duck Matzo Ball Soup

Duck Matzo Ball Soup

Name: Duck Matzo Ball Soup
Total time: 270 min
Cuisine: Middle East
Ingredients: 2-3 Roast Half Duck, thawed; 2 large yellow onions, peeled, quartered; 2 garlic head, unpeeled, halved crosswise; 5 celery stalks, ends trimmed, cut in half; 4 large carrots, stems/leaves removed, peeled; A small handful of black peppercorns, optional; 2-3 bay leaves; Kosher salt; 10-14 Cups of water, or as needed to cover the above ingredients; 1 Cup matzo meal; 1-3 tbsp finely chopped chives; 1 tsp kosher salt; ¼ tsp garlic powder; 4 large eggs; ¼ Cup Duck Fat; ¼ Cup club soda or seltzer; Freshly ground black pepper; Herbs such as parsley, dill, chives, scallion, etc. for garnish; 1 package egg noodles, prepared as directed, optional

These delicious and light matzo balls are made with Duck Fat and the soup features tasty Roast Half Duck! A great meal to make that will feed the whole family!

Recipe Adapted from Matzo Ball Soup - Alison Roman

Ingredients

BROTH

2-3 Roast Half Duck, thawed
2 large yellow onions, peeled, quartered
2 garlic head, unpeeled, halved crosswise
5 celery stalks, ends trimmed, cut in half
4 large carrots, stems/leaves removed, peeled
A small handful of black peppercorns, optional
2-3 bay leaves
Kosher salt
10-14 Cups of water, or as needed to cover the above ingredients

MATZO BALLS

1 Cup matzo meal
1-3 tbsp finely chopped chives
1 tsp kosher salt
¼ tsp garlic powder
4 large eggs
¼ Cup Duck Fat
¼ Cup club soda or seltzer

ASSEMBLY

Freshly ground black pepper
Herbs such as parsley, dill, chives, scallion, etc. for garnish
1 package egg noodles, prepared as directed, optional

Directions

THE BROTH

1
Place duck halves, onions, garlic, celery, carrots, peppercorns and bay leaves in a large pot and cover with water.
2
Season with salt and bring to a boil. Lower heat and simmer until broth is delicious, and vegetables are soft, about 2.5-3 hours.
3
Remove large pieces of duck, carrots and celery, setting aside. Discard any overly mushy onions, unless wanting to save. Strain the broth to remove impurities. Put broth back on stove to keep warm.
4
Shred duck meat and place back in broth. Optional - Add chopped carrots and celery to broth at this time.

THE MATZO BALLS

1
Combine matzo meal, chives, and salt in a medium bowl. Add eggs and mix until well blended. Add duck fat, then club soda, mixing until everything is evenly combined and moist.
2
Cover and refrigerate for 2 hours or more. These two steps can be done the day before.
3
Bring a large pot of water to boil and salt. Roll matzo ball mixture into balls using hands or ice cream scooper, about 1.5 inches in diameter. Set aside on plate/cutting board/wax paper until all the balls are formed.
4
Carefully put all the matzo balls into the boiling water and cook until floating, puffed, and cooked through, 11 to 14 minutes. You can test a ball to make sure it is cooked through. Using a slotted spoon or tongs, gently transfer the matzo balls to the broth to finish cooking.
5
If adding egg noodles, cook them to instructions at this time.

THE ASSEMBLY

1
Ladel broth, matzo balls, fresher carrots and celery, to a bowl. Top with whatever you’d like: dill, parsley, chives, scallions, more cracked pepper, pepper flakes, etc.