Turkey matzoh ball soup

Matzoh ball soup does not have to be chicken-based! And, if you are used to matzoh balls being heavy little lumps, this will be a pleasant surprise.

Matzoh balls:

1/2 c matzoh meal
2 eggs, separated
2 TB chopped parsley (optional)
Big pinch of salt
1 TB chicken fat or vegetable oil.

Beat the egg whites until stiff. Beat the yolks with the oil and salt, then add to the whites along with the matzoh meal and optional parsley. Mix gently until blended. At this point the mixture will be too soft to form into balls – not to worry, it will firm up during the next step. Cover and refrigerate for at least 30 minutes. Form into 3/4 inch balls and drop into simmering salted water or stock to cook for 20 minutes. Lift out of the cooking liquid and add to your simmering soup.

Note: Matzoh balls are usually cooked separately, as specified here, rather than in the soup because they absorb so much liquid. If you want to cook them in the soup be sure to make allowances.

Soup:

Heat 1-1/2 quarts of turkey stock (recipe) and add 1/2 c each of diced carrots and celery. Simmer until they are almost tender. Add the cooked matzoh balls, 1/2 c frozen baby peas, and (if you have it) a cup of cooked turkey meat. Heat through and serve.

Explore posts in the same categories: Poultry, Soups

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