Turkey Matzo Ball Soup

Turkey Matzo Ball Soup

Soup is always an obvious choice for leftover turkey. While I’m proud of my matzo ball skills, I’m not entirely sure how authentic they are, though mine are light and tender.

Ingredients

• 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
• ¼ teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons seltzer water or club soda
• ½ cup matzo meal
• Soup:
• 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

Directions

1. Place leftover turkey (meat, bones, and skin) into a stock pot. Add 1 chopped onion, 2 chopped celery ribs, and water or chicken broth (or half of each). Bring to a simmer over high heat, then reduce to low and continue cooking at a low simmer. Skim off any scum as it forms, but don’t remove any fat. Cook until the broth is rich and any turkey meat has become flavorless, about 3 hours. While the broth cooks, skim off fat as it rises to the surface and save it in a bowl, reserving about 4 tablespoons of turkey fat.
2. After removing the surface fat, strain the broth into a bowl.
3. In a separate mixing bowl, lightly whisk 2 eggs. Add 2 tablespoons of cooled rendered turkey fat and whisk to combine. Stir in salt, pepper, and cayenne. Add seltzer water and mix. Stir in matzo meal and use a fork to mix until the mixture thickens, about 1 or 2 minutes. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
4. Heat 2 tablespoons of 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 the onions start to turn translucent, about 6 or 7 minutes. Add sliced garlic and cook for an additional minute. Add the turkey broth and bring to a simmer. Simmer until the vegetables are tender, about 20 minutes. Check the seasoning and adjust salt if necessary.
5. Divide the matzo ball dough into 8 pieces and roll each into a ball with wet hands.
6. Bring a pot of salted cold water to a boil. Gently place the matzo balls into the boiling water. Reduce the heat to simmer gently and cover the pot. Simmer until the matzo balls are cooked through, about 30 minutes, adjusting the heat to maintain a gentle simmer. Transfer to hot serving bowls, 2 per serving.
7. Stir freshly chopped parsley and dill into the soup and ladle hot soup over the matzo balls.