Name: Tibor’s Goose and Matzo Ball Soup
Yield: Serves 8 to 10 as a main dish
Ingredients: Sea salt and freshly ground black pepper; 5 large eggs; ⅓ cup [15 g] finely chopped parsley; 2½ in [6 cm] piece [30 g] fresh ginger, peeled and minced; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 in [2.5 cm] piece [12 g] fresh ginger, peeled and chopped; 15 to 20 [115 g] garlic cloves, crushed; 1½ [115 g] medium tomatoes, roughly chopped; ½ [115 g] large green bell pepper, roughly chopped; 1 Tbsp peppercorns; 5 bay leaves; 8 oz [225 g] matzo crackers (for Passover), processed in a food processor until some are fine and some are in ¼ in [6 mm] pieces; 8 qt [7.5 L] water; 1 Tbsp ground nutmeg; ¾ cup [145 g] goose fat (reserved from roasting the goose quarters); 3 [340 g] large portobello mushrooms; Bones from goose quarters; 1 [680 g] large celery root, peeled and chopped; One 4 to 4½ lb [1.8 kg to 2.0 kg] package goose quarters

Give this soup a try! It’s quite remarkable. Frozen goose is available online, or you can check your local specialty butcher. It’s really worth the effort and will add an extra element of special to your Passover seder. It’s most easily prepared over two days. Total preparation time is about 10 hours (with only an hour or so of active work). On day one, roast the goose and prepare the meat for the soup; on day two (about 6 hours), make the stock, matzo balls, and complete the soup with a ga