I used Alison Roman’s recipe for the Matzo Balls and my recipe for chicken stock (although they were similar in ingredients I use an instant pot because it’s incredibly easy). The only thing I changed was I used duck fat in place of chicken fat because I had some in the fridge and love the flavor that it imparts.  I also cooked my matzo balls in chicken stock because I wanted to impart the flavor of the stock into the precious puffs of matzo while they were cooking. You could use water if you choose. Then I strained the little bits of broth and saved that cooking stock to add to soups or stews.  I didn’t use that stock for the broth of the soup because I wanted the broth to be clear. If you cook the matzo balls in the stock it will cloud the broth a bit.

ingredients ~

  • 1 c matzo meal
  • 1/4 c chives
  • 5 large eggs
  • 1  3/4 t Herb & Garlic Sous Salt
  • 1/3 c duck or chicken fat (melted and cooled)
  • 1/4 c seltzer (I used champagne because I didn’t have any setzer)
  • 1 t baking powder
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1/4 t pepper ( I love the tri colored peppercorns for color)

directions ~

Combine the matzo meal, chives, baking powder, garlic, powder, onion powder, Sous Salt and pepper in a bowl.  Whisk the eggs together  in a separate bowl with the seltzer (or other bubbly you have in the fridge) add in the melted and cooled duck or chicken fat.  Then whisk that into the matzo meal mixture.  Combine thoroughly, cover and let it refrigerate for at least 2 hours and up to 12. I used a 1 inch ice cream scoop to make ping pong sized matzo balls. Put them on a sheet of parchment paper while the stock (or water) was coming up to a boil. Roll each ball in your hand so that they are compressed a bit. Place the matzo balls gently into the boiling water and turn it down to medium so the water doesn’t completely dislodged all the little bits you so carefully molded together.  Let them simmer partially covered for about 10 – 12 minutes. They will double in size so allow for them to grow in the pot you choose to use. Once they are cooked you can put them in your soup stock with some carrots and celery or you can cool them, store them in a container and have them the next day. Cooked in the stock with the duck fat they are incredibly delightful and satisfying.

 

So true confession….we ate the soup so fast I forgot to take a picture of my bowls. This is Alison Roman’s picture which is perfect! I thought because I gave her credit for the base recipe she wouldn’t mind me using her perfect picture.