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Jewish Recipes --> Recipes --> Passover Recipes --> Poultry

Turkey matzah Ball Soup
Yield: 6 servings
Recipe Ingredients:
  • 2 whole Turkey Wings, Cut Up
  • 1 Small Onion, Quartered W/Skin
  • 4 stalks celery, Chopped
  • 2 whole Carrot, Chopped
  • 3 quarts water
  • 1 tablespoon Parsley, Chopped Fresh
  • 4 tablespoons schmaltz or butter, melted
  • 1/2 cup water
  • 1 cup matza meal
  • 4 eggs, beaten

[1] Use only kosher Passover independents during Passover

Place turkey wings, onion, 2 stalks of celery, 1 carrot, and 3 quarts of water into a soup pot. Bring to a boil, then turn down to a simmer for 11/2 hours.

While the soup stock simmers, prepare the matzah ball mixture.

Stir parsley, salt and pepper into the schmaltz or butter. Add eggs and water and beat to a blend. Stir in the matzah (mixture should be a bit wet). Refrigerate until ready to use.

Remove vegetable and wings from the soup stock and strain. Remove some of the meat from the wings, chop it up, and add it back to the stock. Cut up the remaining carrot and celery into small pieces and add to the stock as well. Salt and pepper to taste and Bring all to a boil.

With moist hands, form the matzah balls into walnut sized balls and drop into the soup. Or if you prefer, slide matzah mix off a large soup spoon into the soup "free form" style. Let the soup simmer for twenty minutes to a half hour till the balls float on top and are fluffy tender. Serve 3 or four to a bowl with the soup.

 

Turkey -- Passover Recipes -- Poultry

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods