Sometimes soup doesn’t need a ton of ingredients to make a huge impact! This okra soup is the perfect example. With just garlic, sausage, okra, tomatoes, chicken stock and seasoning, you can create a soup worthy of drinking! I mean it. I literally drink this broth like water. And with the addition of heavy “sinker” matzo balls made with sweet and rich duck fat, this soup is definitely made to impress. I know lots of people say they don’t like okra, but maybe it’s just the slime on the vegetable that you don’t like. With the right technique and a long simmer in flavorful chicken stock, you can turn that scary vegetable into a delicious treat!

Okra Soup

1 Tbsp margarine
1 Tbsp olive oil
1 clove garlic, minced
10 oz. fresh or frozen okra
2 merguez sausages, chopped
6 cups chicken stock
1 can (14 oz) diced tomatoes
1/2 Tbsp Cajun seasoning
3 saffron threads

Duck Fat Matzo Balls
makes 14 matzo balls 

4 eggs
1/3 cup duck fat (or canola oil)
1/4 cup chicken stock
3/4 tsp salt
1/4 tsp pepper
1 cup matzo meal

In a large heavy pot, I melted the margarine and olive oil over medium heat then added the garlic and sauteed for 1 minute. I added the sausage and cooked it in the hot pan for 3-4 minutes, until browned. I added the okra and stirred to combine. I cooked the okra and sausage together for another 5 minutes, stirring occasionally.

I added the broth and diced tomatoes to the pot and stirred. I scraped the bottom of the pot with my spoon to pick up all of those brown bits from the cooked sausage. Don’t forget about those bits! They create tons of flavor in the soup. I then added the Cajun seasoning and saffron threads and stirred to combine. I brought the soup to a boil then lowered the heat to medium-low and simmered the soup for 1 hour.

While the soup was cooking, I made the matzo balls. Be warned: these are very dense matzo balls! I like to call them “sinkers.” So if you want a light and fluffy matzo ball, these are not the balls for you. I melted the duck fat in the microwave and set it aside. I froze this duck fat when I made a beautiful citrus duck a few months ago and I knew I would get a chance to use it for something delicious!

I whisked the eggs in a bowl then added the duck fat and chicken stock. I whisked in the salt and pepper then stirred in the matzo meal. I set the matzo ball batter aside for 30 minutes.

Once the soup was ready, I formed the matzo meal mixture, 1 tablespoon at a time, into balls. Since the batter is a bit sticky, you should dip your hands in water before forming the matzo balls so they don’t stick to your hands.

I dropped the matzo balls into the simmering soup. If you want to make these matzo balls for another recipe, you can just cook them in chicken stock or water. I cooked the matzo balls for 10 minutes. And that’s it!

The Cajun spiced okra broth is hearty, spicy and packed with flavor. By cooking the matzo balls right in the soup, it takes on the essence of the okra and spices but you can still taste that rich duck fat. You will be licking your bowl when it’s all done!

 

Okra Soup with Duck Fat Matzo Balls
 
Author:

Ingredients
Okra Soup
  • 1 Tbsp margarine
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 10 oz. fresh or frozen okra
  • 2 merguez sausages, chopped
  • 6 cups chicken stock
  • 1 can (14 oz) diced tomatoes
  • ½ Tbsp Cajun seasoning
  • 3 saffron threads
Duck Fat Matzo Balls
  • 4 eggs
  • ⅓ cup duck fat (or canola oil)
  • ¼ cup chicken stock
  • ¾ tsp salt
  • ¼ tsp pepper
  • 1 cup matzo meal

Instructions
Okra Soup
  1. In a large heavy pot, melt the margarine and olive oil over medium heat then add the garlic and saute for 1 minute.
  2. Add the sausage and cook it in the hot pan for 3-4 minutes, until browned. Add the okra and stir to combine. Cook the okra and sausage together for another 5 minutes, stirring occasionally.
  3. Add the broth and diced tomatoes to the pot and stir. Scrape the bottom of the pot with a spoon to pick up all of those brown bits from the cooked sausage. Add the Cajun seasoning and saffron threads and stir to combine.
  4. Bring the soup to a boil then lower the heat to medium-low and simmer the soup for 1 hour.
  5. While the soup is cooking, make the matzo balls.
Duck Fat Matzo Balls
  1. Melt the duck fat in the microwave and set it aside.
  2. Whisk the eggs in a bowl then add the duck fat and chicken stock. Whisk in the salt and pepper then stir in the matzo meal. Set the matzo ball batter aside for 30 minutes.
  3. Once the soup is ready, form the matzo meal mixture, 1 tablespoon at a time, into balls. Since the batter is a bit sticky, you should dip your hands in water before forming the matzo balls so they don’t stick to your hands.
  4. Drop the matzo balls into the simmering soup. If you want to make these matzo balls for another recipe, you can just cook them in chicken stock or water. Cook the matzo balls for 10 minutes.