yield = 8 jumbo matzo balls
- 4 large eggs
- 4 tbsp. finely chopped parsley, reserve stems
- 1 tsp grated garlic
- ¼ tsp nutmeg
- ¼ cup plain seltzer
- ¼ cup confit oil, plus one tablespoon
- 5 ounces matzo meal
- ½ tsp baking powder
- 4 quarts good, rich, homemade stock (preferably duck, see the October download for recipe)
- handful of sage leaves
- 1 duck leg from our recipe for slow cooker duck confit
- head of confit garlic from our recipe
- black pepper
Bring 4 quarts of stock up to a simmer. Meanwhile, shred one leg of duck confit in the bowl of a stand mixer. Toss the bone from the leg into the stock pot along with the reserved parsley stems, and fistful of sage leaves. Let simmer for 30 minutes over low heat. Take a few cloves of the garlic confit (from the duck confit recipe) and put in the bowl with the duck meat. Season with 2 tbsp. of chopped parsley, salt, and pepper. Add in the one tablespoon of confit oil (or use olive) and beat with the paddle attachment for a little under a minute.
Next, lightly beat the eggs. Beat in the remaining confit oil, 2 tbsp. chopped parsley, garlic, and nutmeg. Lightly whisk in the seltzer. Toss matzo meal with baking powder. Mix in a pinch of salt and pepper. Bring the wet ingredients over, and fold into the matzo. It will seem too loose. Relax and have a glass of wine, check back in 30. Oh my! Is it perfect now? Yeah I told you to relax. Grab whatever scoop you have that will make 1 ½ inch to 2 inch balls. We need to make them beefier then your average diner matzo ball to accommodate the duck confit filling. Scoop all the balls onto a greased sheet of parchment. Grease your hands with cooking spray so nothing sticks to them. Next, grab your filling, and using your thumb, make an impression into the matzo ball. Don’t go all the way through. Grab a pinch of filling and place into the divot. Pinch the dough around it, sealing away the meaty goodness. Give it a gentle re-roll so that way it’s nice and spherical.
Strain out the solids from your simmering stock. Taste for salt. Divide the stock in half. Half will be our soup base, and the other half will simmer our matzo balls. Bring one half of the stock up to a gentle boil, and plop in the balls. Make sure they float, and cover with a lid. Turn the heat down to medium low, and simmer for 50 minutes. At this point you could beef up your soup with carrots, celery, or whatever you please, but I’ve gotten used to the simplicity of rich broth with just a matzo ball in it. Heck maybe some micro greens. Keep the soup warm, and make sure you season it with salt and pepper. After 50 minutes. Remove the lid, and place 1-2 balls in each bowl. Pour over rich stock, and enjoy!