Turkey Matzo Ball Soup
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
64
Spice
40
Sweetness
68
Sourness
27
mins
Prep time (avg)
2.4
Difficulty
Ingredients:
1 cup
Onion (diced)1 cup
Celery (diced)2 large
Egg (beaten)2 tbsps
Turkey (rendered melted fat)1
Salt1 pinch
Cayenne Pepper2 tbsps
Seltzer Water1 cup
Matzo Meal1 cup
Carrot (diced)1 clove
Garlic (thinly sliced)1 tbsp
Parsley (chopped fresh)1 tbsp
Dill (chopped fresh)Directions:
1
Place leftover turkey (meat, bones, skin) into a stock pot
2
Add 1 chopped onion and 2 ribs chopped celery and water or chicken broth (or half of each)
3
Bring to a simmer over high heat; reduce heat to low and continue to cook at a low simmer
4
Skim off scum as it forms, but don't remove any fat
5
Cook until broth is rich and any turkey meat has been rendered flavorless, about 3 hours
6
While broth cooks, skim off fat as it rises to the surface and save it in a bowl
7
Save about 4 tablespoons turkey fat
8
After removing surface fat, strain broth into a bowl
9
Lightly whisk 2 eggs in a separate mixing bowl
10
Add 2 tablespoons cooled rendered turkey fat and whisk to mix
11
Whisk in salt, pepper, and cayenne
12
Mix in seltzer water
13
Add matzo meal and mix with a fork until mixture begins to thicken up, 1 or 2 minutes
14
Cover bowl with plastic wrap and refrigerate until firm, about 30 minutes
15
Heat 2 tablespoons turkey fat in a large pot over medium heat
16
Add 1 cup diced onions, 1/2 cup diced carrots, 1/2 cup diced celery, and salt
17
Cook until onions start to turn translucent, 6 or 7 minutes
18
Add sliced garlic and cook an additional minute
19
Add turkey broth and bring to a simmer
20
Simmer until vegetables are tender, about 20 minutes
21
Check seasoning and adjust salt, if necessary
22
Divide matzo ball dough into 8 pieces and roll each into a ball using your wet hands
23
Bring a pot of salted cold water to a boil
24
Gently place matzo balls into the boiling water
25
Reduce heat so they simmer gently; cover the pot
26
Simmer until matzo balls are cooked through, about 30 minutes, adjusting heat as they cook so a gentle simmer continues
27
Transfer to hot serving bowls, 2 per serving
28
Stir freshly chopped parsley and dill into soup
29
Ladle hot soup over the matzo balls