1. Recipes

How to Make Turkey Matzo Ball Soup - A Step-by-Step Guide

Matzo ball soup is a classic Jewish dish that is enjoyed all year round, but especially during the Passover holiday. Traditionally made with chicken, this recipe puts a twist on the classic by using turkey instead. The result is a rich and flavorful soup that is perfect for warming up on a cold day or for serving to family and friends during a holiday meal.

The key to making a great matzo ball soup is in the matzo balls themselves. They should be light and fluffy, but still dense enou...

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Ingredients

  • 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
  • 2 large eggs, beaten
  • 2 tablespoons rendered melted turkey fat
  • 1 teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons seltzer water or club soda
  • ½ cup matzo meal
  • 2 tablespoons rendered melted turkey fat
  • 1 cup diced onion
  • ½ cup diced carrot
  • ½ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 45 mins
  • Total Time: 4 hrs 5 mins
  • Servings: 4
  • Yield: 8 matzo balls

  • 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.

    • Nutrition

    842 cal.

    • Total Fat: 33g
    • Saturated Fat: 10g
    • Cholesterol: 374mg
    • Sodium: 2529mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 108g
    • Vitamin C: 11mg
    • Calcium: 162mg
    • Iron: 13mg
    • Potassium: 1379mg

    Categories

    Soup recipes
    Turkey recipes
    Comfort food recipes
    Poultry recipes