- Turkey Broth:
- 3 pounds roasted turkey bones and meat scraps, the fattier the better
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 quarts water or chicken broth, or more to cover bones
- Matzo Balls:
- 2 large eggs, beaten
- 2 tablespoons rendered melted turkey fat
- 1 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 tablespoons seltzer water or club soda
- 1/2 cup matzo meal
- Soup:
- 2 tablespoons rendered melted turkey fat
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 clove garlic, thinly sliced
- 6 cups homemade rich turkey broth or chicken broth
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Place leftover turkey (meat, bones, skin) into a stock pot. Add 1 chopped onion and 2 ribs chopped celery and water or chicken broth (or half of each). Bring to a simmer over high heat; reduce heat to low and continue to cook at a low simmer. Skim off scum as it forms, but don't remove any fat. Cook until broth is rich and any turkey meat has been rendered flavorless, about 3 hours. While broth cooks, skim off fat as it rises to the surface and save it in a bowl. Save about 4 tablespoons turkey fat.
- After removing surface fat, strain broth into a bowl.
- Lightly whisk 2 eggs in a separate mixing bowl. Add 2 tablespoons cooled rendered turkey fat and whisk to mix. Whisk in salt, pepper, and cayenne. Mix in seltzer water. Add matzo meal and mix with a fork until mixture begins to thicken up, 1 or 2 minutes. Cover bowl with plastic wrap and refrigerate until firm, about 30 minutes.
- Heat 2 tablespoons turkey fat in a large pot over medium heat. Add 1 cup diced onions, 1/2 cup diced carrots, 1/2 cup diced celery, and salt. Cook until onions start to turn translucent, 6 or 7 minutes. Add sliced garlic and cook an additional minute. Add turkey broth and bring to a simmer. Simmer until vegetables are tender, about 20 minutes. Check seasoning and adjust salt, if necessary.
- Divide matzo ball dough into 8 pieces and roll each into a ball using your wet hands.
- Bring a pot of salted cold water to a boil. Gently place matzo balls into the boiling water. Reduce heat so they simmer gently; cover the pot. Simmer until matzo balls are cooked through, about 30 minutes, adjusting heat as they cook so a gentle simmer continues. Transfer to hot serving bowls, 2 per serving.
- Stir freshly chopped parsley and dill into soup. Ladle hot soup over the matzo balls.
04/27/2018
recipepes.com
Turkey Matzo Ball Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
