MATZO BALL SOUP

Yields 8 servings/8 matzo balls

The age-old matzo ball rivalry! As iconic as it was in your grandma’s home, it’s equal in status in New York City dining culture. Whether served in your corner Jewish deli or a Michelin-starred restaurant, arguments will ensue over whose matzo ball prevails in greatness. Freda worked her whole life trying to perfect the ball—a worthy battle for a timeless recipe. We threw our hat in the ring and chose to substitute the usual chicken fat (schmaltz) with duck fat, hopefully distinguishing ours just enough from all the beloved matzo balls out there! Duck fat can be purchased at specialty grocery stores, usually in the refrigerated section. If you have a hard time finding it, you can render the fat from one duck breast by scoring the skin and cooking the breast, fat side down, over very low heat. Make sure to strain the fat before using.

2 pounds chicken bones

2 small yellow onions

3 carrots plus 1 large carrot and sliced

2 celery stalks

1 bunch parsley

1 tablespoon whole black peppercorns

1 bay leaf

1 cup matzo meal

1½ teaspoons onion powder

1½ teaspoons garlic powder

1 tablespoon baking powder

½ teaspoon kosher salt

¼ cup duck fat

4 eggs

3 dill sprigs

Preheat the oven to 400°F.

Place the chicken bones on a baking sheet and roast for 45 minutes to 1 hour, turning the bones halfway through cooking. The bones should be a golden brown; if they are roasted too dark, your stock will be bitter. Transfer the roasted bones to a large stockpot.

Peel and halve the onions. Halve the whole carrots and celery stalks and place all the vegetables on the baking sheet the chicken bones were roasted on, coating the vegetables in any fat that may be left in the pan. Roast the vegetables for 15 minutes. Transfer the vegetables, discard any fat, and scrape any bits left on the bottom of the sheet pan, to the stockpot with the chicken bones and cover with enough water that all the bones and vegetables are submerged.

Using kitchen string, tightly tie the parsley stems together and cut the stems from the leafy tops. Add the tied parsley stems to the stock; reserve the parsley leaves for another purpose. Finally, add the black peppercorns and bay leaf to the stockpot. Bring to a boil, then turn down to a very low simmer and cook for 30 to 45 minutes, or until the stock has reduced by a quarter. Skim the top layer of fat from the stock while it cooks. Strain the stock into a clean stockpot and cool.

In a medium bowl, mix the matzo meal, onion powder, garlic powder, baking powder, and salt.

If you’re using already-rendered duck fat, measure and melt it in a microwave for 30 seconds. Whisk the eggs until combined, add the duck fat, and whisk again.

Stir the wet ingredients into the dry ingredients and mix thoroughly until the mixture starts to thicken. Cover the matzo ball mix and refrigerate for 30 minutes.

Using a large spoon, scoop a heaping amount of matzo mix (about 1½ ounces), roll into a ball, and set onto a plate lined with wax paper. If the matzo balls stick to your hands, massage a little oil into your hands. You should end up with 8 matzo balls, roughly the same size. Refrigerate the matzo balls once more for 30 minutes.

Bring the chicken stock to a simmer, season with salt, and add the matzo balls. Cover the pot and cook for 20 minutes.

Put one matzo ball in each bowl, ladle the chicken stock over, and garnish with chopped dill and thinly sliced carrot.