This Yemenite matzo ball soup recipe was created by Shaya chef de cuisine Zach Engel (a nominee for the James Beard Award for Rising Star Chef of the Year and named to Forbes 30 Under 30). Says chef/owner Alon Shaya of this innovative preparation, “We were inspired to make matzo ball soup with duck because we were buying lots of local, Louisiana ducks for the restaurant. We use the bones to make the broth, which adds a richer flavor.

Pro tip: to have the fluffiest matzo balls possible, place the rolled matzo ball dough directly into simmering broth immediately after rolling it.”