Turkey Matzo Ball Soup

Turkey Matzo Ball Soup

Turkey Soup with Poultry-Seasoned Matzo Balls
Egg Noodles, Peas, Carrots, Shredded Turkey

A blend of thyme, sage, black pepper, marjoram, rosemary and nutmeg – this traditional Thanksgiving seasoning adds a unique savory flavor to my Hanukkah matzoh balls.

When Hanukkah falls right after Thanksgiving on the calendar, a special opportunity arises. Here, we are merging the best flavors and recipes of both holidays…With this seasoning, the matzoh balls have a taste reminiscent of turkey!

Turkey Soup with Poultry-Seasoned Matzo Balls Recipe

Turkey Matzo Ball Soup

TURKEY STOCK

Ingredients:

turkey carcass
onion
carrot
celery
bay leaves
black peppercorns

Method:

After Thanksgiving dinner, refrigerate the carcass (with all its meat, skin, and fat) until ready to make stock, usually within 4 days.

Cover the carcass with filtered water. Then add rough chopped onion, carrot, and celery, a couple bay leaves, and 1/2 teaspoon of peppercorns.

Bring it to a boil, skim the scum, then simmer for 2 1/2 to 3 hours. Once cooled slightly, remove the carcass with tongs then strain the stock into a clean pot. Discard all the solids, reserving the stock for soup.

Turkey Matzo Ball Soup Recipe

POULTRY-SEASONED MATZO BALLS

Ingredients:

2 large eggs
2 tablespoons of extra virgin olive oil
1 packet matzoh ball mix (2 1/2 oz.)
1 1/2 t. poultry seasoning (thyme, sage, black pepper, marjoram, rosemary, nutmeg)

Method:

In a small bowl, whisk eggs with olive oil.

In another small bowl whisk matzoh ball mix with poultry seasoning, then add it to the egg mixture, stir to combine.

Place mixture in refrigerator for 15 minutes.

In the meantime bring a large pot of water to a boil.

Wet hands and roll chilled matzoh ball mixture into eight or nine balls.

Drop balls into boiling water. Cover. Lower the heat to medium-low.

Cook for 25 -30 minutes.

Remove balls from water with a slotted spoon.

TURKEY SOUP

Ingredients:

turkey stock
carrots, thinly sliced
peas, frozen, defrosted
poultry-seasoned matzo balls
leftover shredded turkey meat
wide egg noodles, cooked al dente
parsley, finely chopped
kosher salt and fresh ground pepper

Method:

Bring turkey stock to a simmer. Add carrot to turkey stock and cook al dente. Add peas and matzoh balls to heat through. Then add shredded turkey meat to warm. Taste for salt.

To Serve:

Place noodles in warm shallow bowls. Ladle in matzoh balls, turkey soup with carrots, peas, and shredded turkey. Finish with fresh ground pepper and chopped parsley.

Turkey Matzo Ball Soup

Happy Thanksgiving and happy Hanukkah!

More Matzoh Balls

Traditional Matzo Ball Recipe

Mexican Matzo Ball Soup

Exotic Saffron Matzoh Balls

My Beautiful Matzo Ball Soup

Fried Matzo Balls – Fancy Style

MORE TURKEY

Turkey with Sweet Potato Noodles here

My “Do Nothing” Turkey Recipe here

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