Don't be afraid to try a nouveau alternative: Duck Consomme with Matzah Balls

Yield: 8–10 Servings

Ingredients:
¾ pound chicken parts (backs, wings, and necks)
¾ pound beef marrow bones
2 ribs celery, including leafy tops, cut into 3-inch pieces
1 large onion, unpeeled
1 leek, cut lengthwise and cleaned well
2 cloves garlic, peeled
1 medium parsnip, peeled
1 whole clove
1 bay leaf
1 whole 4–5 lb. chicken
2¼ teaspoons salt, plus 1 Tablespoon, plus additional to taste
½ pound flanken
2 large carrots, peeled
4 large eggs
1/3 cup schmaltz (chicken fat)
¼ teaspoon pepper, plus additional to taste
1 Tablespoon baking powder
1 1/3 cups matzah meal
1 bunch dill, cleaned and tied with a string

Method:
Pour 12 cups of water into a large stockpot. Place the chicken parts, marrow bones, celery, onion, leek, garlic, parsnip, clove, and bay leaf into the pot and bring to a boil. While the water is heating, rub the inside of the chicken with 2 teaspoons of salt. Once the water reaches a roiling boil, add the chicken, flanken, and 1 carrot to the pot. Reduce the heat and simmer for approximately 1 hour, making sure the soup does not boil. Test the chicken with a fork to see if it is tender and fully cooked. Remove the chicken and the carrot from the pot and set aside to cool.

Continue to simmer the soup for an additional 1–1¼ hours. Remove the scum that forms at the surface.

When the chicken cools remove the skin and bones and cut the flesh into bite-sized pieces. (You can add it to the soup just before serving, or use it to make chicken salad.)

Remove the soup from heat; strain through a colander or sieve; and discard all the solids. Keep the soup hot, but not boiling, while you prepare the matzah balls.

To make the matzah balls, fill a large wide stockpot 3/4-full with water and 1 Tablespoon of salt. Bring to a rapid boil.

In a large bowl, crack the eggs and beat thoroughly. Then beat in the chicken schmaltz, ¼ teaspoon salt, pepper, and baking powder. Slowly fold in the matzah meal, mixing vigorously until completely incorporated.

With wet hands, fold the matzah mixture in your palms to shape perfect balls about 1¼ inches in diameter. (They will double in size when cooked.) Gently place the matzah balls in the boiling water, and reduce heat to a simmer. Cover and cook for approximately 25 minutes. Carefully remove the matzah balls from the water with a slotted spoon and set aside on a plate.

Drop the dill into the soup for 1–2 minutes before serving; remove and discard. Season the soup with additional salt and pepper, to taste. Slice the remaining carrot very thinly on a diagonal and drop it into the soup. Place matzah balls, and optional chicken pieces, into the soup upon reheating.

To serve, place 1 or 2 matzah balls in each serving bowl. Place several carrot slices and pieces of chicken in each bowl. Serve immediately.