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matzo ball soup with duck meatballs

SERVES 10

1 fresh duck (about 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

1. Preheat the oven to 400°F. Season the duck with salt and pepper. Transfer to a roasting pan. Add the carrots, celery, and onions; season with salt and pepper. Roast the duck and vegetables, turning occasionally, until the duck is browned, about 1½ hours.

2. Transfer the duck and vegetables to a 12-quart stockpot, reserving the fat. Pour the fat through a fine sieve into a bowl; cover and refrigerate. Add 8 quarts cold water and the herb sprigs to the pot. Bring to a boil; continue to boil for 10 minutes. Reduce heat to low; simmer 1½ hours.

3. Pour the stock through a sieve into another large pot; reserve the meat, and discard the vegetables. Season the stock with salt and pepper. Let cool. Skim off any fat, and add to the reserved fat in refrigerator.

4. Remove the meat from the bones; discard the skin and bones. Process the meat, mushrooms, 2 eggs, the egg white, 1 cup matzo meal, the chopped herbs, ¼ cup reserved fat, 1 tablespoon salt, and ½ teaspoon pepper in a food processor until a paste forms. Shape into 60 1¼-inch meatballs. Refrigerate, covered, until ready to use.

5. Melt ¼ cup reserved duck fat in a small saucepan over low heat. Lightly beat the remaining 4 eggs in a bowl. Whisk in the melted fat, ¼ cup water, and 1 teaspoon salt; season with pepper. Stir in the remaining cup matzo meal. Refrigerate, covered, until slightly firm, 30 minutes to 1 hour.

6. Bring the stock to a boil. Scoop out 26 1¼-inch balls of the matzo mixture, and add to the stock. Reduce heat; simmer 10 minutes. Add the meatballs; simmer 10 minutes. Garnish with parsley.

chicken soup with parsley dumplings

SERVES 6

4 boneless, skinless chicken breast halves (about 1¼ pounds total), each cut into 3 pieces

6 boneless, skinless chicken thighs (about 1¼ pounds total)

4 medium carrots (about ¾ pound), cut on the diagonal into ¼-inch rounds

1 medium onion, thinly sliced into half-moons

2 celery stalks, cut into ¼-inch pieces

1 garlic clove, thinly sliced

1 bay leaf

1½ cups homemade or low-sodium store-bought chicken stock

Coarse salt

1 teaspoon coarsely chopped fresh thyme

¼ cup plus 2 tablespoons yellow cornmeal

¾ cup all-purpose flour

1 teaspoon baking powder

2 tablespoons finely chopped shallot

1 tablespoon freshly grated lemon zest

¾ cup finely chopped fresh flat-leaf parsley

2 tablespoons finely grated Parmesan cheese

1½ tablespoons cold unsalted butter, cut into small pieces

½ cup low-fat (1 percent) milk

1. Bring 2 quarts water and the chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add the thyme.

2. Meanwhile, whisk together the cornmeal, flour, baking powder, ½ teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add the butter, and blend it in with your fingertips until the mixture resembles coarse meal. Add the milk, and stir with a fork just until a dough forms.

3. Roll the dough into 1-inch balls; add all at once to the simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide the soup among 6 bowls.

beet soup with indian spices

SERVES 6

Buying beets with the greens attached—as required for this recipe—is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth