Duck soup with matzo balls
Duck soup with classic matzo balls
Ingredients · Servings 4
- 1 kg duck wings
- 40 dkg mixed vegetables
- 2 pcs Carrots
- 1 pc Turnip
- 0.5 pcs Kohlrabi
- 1 db Zeller
- 1 piece Red Onion
- 4 cloves Garlic
- 0.25 pcs Kale
- 1 piece of Pepper
- 1 piece Tomato
- Only
- 10 whole peppercorns
- 1 bunch Parsley
- 20 dkg of pasca
- 4 pcs Eggs
- 8 dkg goose fat
- 0.5 pcs Red Onion
- Only
- cracked pepper
- 0.5 bunch Parsley
Method · 2 h 15 min
- Remove the duck meat, sear it, and cut off the thick fat.
- Boil water in a large pot, and when the water is bubbling, add the wings and giblets. Then, when it starts to boil again, pour off the liquid, then wash with cold water and blanch. When you're done, put the wings and giblets back on the stove with enough cold water to just cover the bones. Add salt, and cook over low heat for half an hour.
- Then add the cleaned vegetables and the whole pepper, and simmer the soup for another hour. If a lot of fat rises to the top, skim it off continuously.
- Once you're done, remove the soup from the stove and let it rest for 15 minutes. Finally, slowly strain it through a cloth or a fine-mesh strainer.
- To make the matzo balls, break half of the Passover into small pieces on a rolling pin or using a machine. Soak the other half in lukewarm water, then wring it out after 15 minutes.
- Chop the onion finely and fry in half the fat.
- Mix the other half of the fat with the egg yolks until foamy, season with salt and pepper. Stir in the soaked matzo, the fried onion, and the chopped parsley leaves.
- Beat the egg whites with a little salt until foamy, then knead the dough in two batches. Then spoon in the crumbs and let it rest in the refrigerator for 15 minutes. Finally, form small balls from the dough, then cook in salted water for 20 minutes.
- Serve the duck soup hot with the matzo balls, sprinkle with chopped parsley, and add the cooked vegetables.
