JUST DUCKY MATZO BALL SOUP
The flavor of fowl is what makes a good matzo ball superior, or, in this case, just ducky. (Cue the Awwws … No? OK.) Rendered duck fat gives robust, meaty flavor to supple Ashkenazi dumplings for my Just Ducky Matzo Ball Soup. Brightened by a quick chicken breast-based broth loaded with carrots and shredded pieces of poultry; highlighted by a glimmering film of schmaltz—all coming together for a comforting bowl of Jewish-inspired Penicillin.
PREP/COOK TIME: 1 Hour 10 Minutes
Makes 4 – 6 Servings
INGREDIENTS
MATZO BALL (Yields 12 Dumplings)
1 Cup – Matzo Meal
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
2 Tbs – Finely Chopped Fresh Parsley
3 Large Eggs
¼ Cup – Rendered Duck Fat
1 Tb – Finely Grated Garlic
BROTH
1 Bone-In Chicken Breast, Skin On
4 Medium Carrots Cut Diagonally into Bite-Sized Pieces
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
3 Cloves – Garlic, Peeled and Halved
2 Whole Bay Leaves
1 Bundle Parsley Stalks (Tied Using Butcher’s Twine or Any Household Cotton String)
1 (32 Oz) Carton – Pacific Foods Organic Low Sodium Free Range Chicken Broth
4 Cups – Cold Water
¼ Cup – Coarsely Chopped Fresh Parsley
THE NITTY GRITTY
BROTH – In a large pot, add ingredients in the order as written except chopped parsley; bring to a rapid simmer at medium high heat (about 10 – 12 minutes). Reduce heat to medium low and cover; simmer for another 40 minutes.
MATZO BALLS – Meanwhile, in a large mixing bowl add dry ingredients including parsley and garlic; mix till blended. Add eggs and mix by hand or with a wooden spoon till just combined. Add rendered duck fat and, once again, using your hands or a wooden spoon, mix till fully blended, but pliant. Do NOT over mix. Cover with cling film and let mixture rest in the fridge for 30 minutes. Prepare to roll matzo balls by rubbing duck fat into the palms of your hands; grabbing enough to make two inch balls. Set matzo balls on a tray lined with parchment.
Remove bay leaves and parsley bundle from broth and trash them. Transfer poached chicken from broth to a cutting board; let stand till easy to handle. While the chicken is cooling, add matzo balls to broth. Return heat up medium and cover. Let matzo balls simmer for 20 minutes. No peaking, no stirring. Back to the chicken; remove skin and toss it. Using two forks, shred breast meat from bone. Pull any remaining meat from the bone(s) and cartilage with your hands. NOTE: It’s always best to double check for any little bits of bone and cartilage in the meat before returning it the pot. After 20 minutes, the matzo should’ve risen to the top with a shimmering film from the rendered duck fat. Add shredded chicken back to the pot and stir. Simmer for about another 2 – 3 minutes to warm chicken through. Stir in remaining chopped parsley and serve.
FEBRUARY 19, 2020
