Turkey Matzo Ball Soup
A comforting Jewish-style soup featuring light and fluffy matzo balls made with eggs, matzo meal, and chicken fat, swimming in rich turkey stock with carrots and fresh dill.
Ingredients
- •2 whole eggs
- •2 tablespoons chicken fat
- •¼ cup matzo meal
- •¼ cup panko breadcrumbs
- •1 teaspoon salt
- •2 tablespoons seltzer
- •2 quarts turkey stock
- •1 large carrot
- •2 sprigs dill
- •to taste black pepper
Cooking Instructions
- 1.
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.
35 min
- 2.
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.
40 min
- 3.
Taste the broth and season with salt and pepper as needed. Serve immediately.
5 min
