Reviews        Add Rating & Review

Back to Matzo Ball Soup with Duck Meatballs All Reviews for Matzo Ball Soup with Duck Meatballs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 fresh duck (7 pounds), cut into 8 pieces Coarse salt and freshly ground pepper 6 carrots, cut into 2-inch pieces 6 celery stalks, cut into 2-inch pieces 6 medium onions, quartered (do not peel) 6 sprigs fresh flat-leaf parsley and 1/4 cup chopped leaves, plus leaves for garnish 6 fresh thyme sprigs and 1/4 cup chopped leaves 14 ounces shiitake mushrooms, stemmed 6 large eggs plus 1 large egg white 2 cups matzo meal

Cook’s Notes If you have duck fat left over, reserve 6 tablespoons for the Matzo Farfel.

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 fresh duck (7 pounds), cut into 8 pieces Coarse salt and freshly ground pepper 6 carrots, cut into 2-inch pieces 6 celery stalks, cut into 2-inch pieces 6 medium onions, quartered (do not peel) 6 sprigs fresh flat-leaf parsley and 1/4 cup chopped leaves, plus leaves for garnish 6 fresh thyme sprigs and 1/4 cup chopped leaves 14 ounces shiitake mushrooms, stemmed 6 large eggs plus 1 large egg white 2 cups matzo meal

Directions

Preheat oven to 400 degrees. Season duck with salt and pepper. Transfer to a roasting pan. Add carrots, celery, and onions; season with salt and pepper. Roast duck and vegetables, turning occasionally, until duck is browned, about 1 1/2 hours.

Transfer duck and vegetables to a 12-quart stockpot, reserving fat. Pour fat through a sieve into a bowl; refrigerate, covered. Add 8 quarts cold water to pot. Add herb sprigs. Bring to a boil; cook 10 minutes. Simmer over low heat 1 1/2 hours.

Pour stock through a sieve into another large pot; reserve meat, and discard vegetables. Season stock with salt and pepper. Let cool. Skim off any fat, and add to reserved fat in refrigerator.

Remove meat from bones; discard skin and bones. Process meat, mushrooms, 2 eggs, the egg white, 1 cup matzo meal, the chopped herbs, 1/4 cup reserved fat, 1 tablespoon salt, and 1/2 teaspoon pepper in a food processor until a paste forms. Shape into 60 (1 1/4-inch) meatballs. Refrigerate, covered, until ready to use.

Melt 1/4 cup reserved duck fat in a small saucepan over low heat. Lightly beat remaining 4 eggs in a bowl. Whisk in melted fat, 1/4 cup water, and 1 teaspoon salt; season with pepper. Stir in remaining cup matzo meal. Refrigerate, covered, until slightly firm, 30 minutes to 1 hour.

Bring stock to a boil. Scoop out 26 (1 1/4-inch) balls of matzo mixture, and add to stock. Reduce heat; simmer 10 minutes. Add meatballs; simmer 10 minutes. Garnish with parsley.

Cook’s Notes If you have duck fat left over, reserve 6 tablespoons for the Matzo Farfel.

Cook’s Notes

If you have duck fat left over, reserve 6 tablespoons for the Matzo Farfel.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Matzo Ball Soup with Duck Meatballs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Matzo Ball Soup with Duck Meatballs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest