Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Matzo Ball Soup with Duck Meatballs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 Hearty duck meatballs add a delicious modern touch to classic matzo ball soup, perfect for lunch or dinner. Ingredients 1 fresh duck (7 pounds), cut into 8 pieces Coarse salt and freshly ground pepper 6 carrots, cut into 2-inch pieces 6 celery stalks, cut into 2-inch pieces 6 medium onions, quartered (do not peel) 6 sprigs fresh flat-leaf parsley and ¼ cup chopped leaves, plus leaves for garnish 6 fresh thyme sprigs and ¼ cup chopped leaves 14 ounces shiitake mushrooms, stemmed 6 large eggs plus 1 large egg white 2 cups matzo meal Directions Preheat oven to 400 degrees. Season duck with salt and pepper. Transfer to a roasting pan. Add carrots, celery, and onions; season with salt and pepper. Roast duck and vegetables, turning occasionally, until duck is browned, about 1 1/2 hours. Transfer duck and vegetables to a 12-quart stockpot, reserving fat. Pour fat through a sieve into a bowl; refrigerate, covered. Add 8 quarts cold water to pot. Add herb sprigs. Bring to a boil; cook 10 minutes. Simmer over low heat 1 1/2 hours. Pour stock through a sieve into another large pot; reserve meat, and discard vegetables. Season stock with salt and pepper. Let cool. Skim off any fat, and add to reserved fat in refrigerator. Remove meat from bones; discard skin and bones. Process meat, mushrooms, 2 eggs, the egg white, 1 cup matzo meal, the chopped herbs, 1/4 cup reserved fat, 1 tablespoon salt, and 1/2 teaspoon pepper in a food processor until a paste forms. Shape into 60 (1 1/4-inch) meatballs. Refrigerate, covered, until ready to use. Melt 1/4 cup reserved duck fat in a small saucepan over low heat. Lightly beat remaining 4 eggs in a bowl. Whisk in melted fat, 1/4 cup water, and 1 teaspoon salt; season with pepper. Stir in remaining cup matzo meal. Refrigerate, covered, until slightly firm, 30 minutes to 1 hour. Bring stock to a boil. Scoop out 26 (1 1/4-inch) balls of matzo mixture, and add to stock. Reduce heat; simmer 10 minutes. Add meatballs; simmer 10 minutes. Garnish with parsley. Cook's Notes If you have duck fat left over, reserve 6 tablespoons for the Matzo Farfel. Rate it Print