Best 2 Turkey Matzo Ball Soup Recipes
Indulge in the warmth and comfort of Turkey Matzo Ball Soup, a classic Jewish dish that combines rich turkey broth, tender matzo balls, and a medley of vegetables. Originating from Eastern Europe, this traditional soup is often enjoyed during holidays and special occasions. Savor the savory broth infused with aromatic herbs and spices, perfectly complementing the fluffy and chewy matzo balls made from a mixture of matzo meal, eggs, and schmaltz. Delight in the vibrant colors and textures of carrots, celery, and onions that add a delightful crunch and natural sweetness to the soup. This article presents a collection of Turkey Matzo Ball Soup recipes that cater to various dietary preferences and skill levels. From classic to gluten-free and vegetarian options, discover the perfect recipe to satisfy your cravings and create a memorable dining experience.
Let's cook with our recipes!
TURKEY MATZO BALL SOUP
I've substituted sage here for the more commonly-used dill, to keep the soup's flavor more in line with Thanksgiving. If it's post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don't keep a kosher kitchen and/or want to make your ancestors turn over in their graves.
Provided by Anthony Bourdain
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.
- Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.
- Taste the broth and season with salt and pepper as needed. Serve immediately.
TURKEY MATZO BALL SOUP
Soup is always an obvious choice for leftover turkey. And while I'm pleased with my matzo ball skills, I'm not sure how truly authentic these are, although mine are quite light and tender.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 4h5m
Yield 4
Number Of Ingredients 20
Steps:
- 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 Facts : Calories 842.2 calories, Carbohydrate 21.1 g, Cholesterol 373.7 mg, Fat 33.4 g, Fiber 3 g, Protein 107.5 g, SaturatedFat 10.2 g, Sodium 2529.4 mg, Sugar 7.1 g
Tips:
- Use high-quality matzo balls. Matzo balls are the centerpiece of this soup, so it's important to use high-quality ones. Look for matzo balls that are made with fresh, high-quality ingredients and that have a light, fluffy texture.
- Make sure the soup is well-seasoned. Turkey matzo ball soup is a flavorful soup, so it's important to make sure it's well-seasoned. Use a variety of herbs and spices, such as garlic, onion, celery, carrots, parsley, and dill, to create a flavorful broth.
- Don't overcook the matzo balls. Matzo balls are delicate and can easily overcook. Be careful not to boil the soup too vigorously, and remove the matzo balls from the soup as soon as they are cooked through.
- Serve the soup hot. Turkey matzo ball soup is best served hot. Ladle the soup into bowls and garnish with fresh herbs, such as parsley or dill.
Conclusion:
Turkey matzo ball soup is a delicious and comforting soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious turkey matzo ball soup that your family and friends will love.
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