Turkey Matzo Ball Soup
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a medium to large mixing bowl, beat the eggs until they are uniformly yellow
2
Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine
3
Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes
4
Bring the stock to a boil in a wide pot with a lid
5
Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls
6
Add them to the boiling stock, along with the carrot and the dill
7
Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes
8
Taste the broth and season with salt and pepper as needed
9
Serve immediately
10
In a medium to large mixing bowl, beat the eggs until they are uniformly yellow
11
Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine
12
Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes
13
Bring the stock to a boil in a wide pot with a lid
14
Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls
15
Add them to the boiling stock, along with the carrot and the dill
16
Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes
17
Taste the broth and season with salt and pepper as needed
18
Serve immediately