- 2 whole
Turkey Wings, Cut Up
- 1 Small
Onion, Quartered W/Skin
- 4 stalks
- 2 whole
- 3 quarts
tablespoon Parsley, Chopped Fresh
tablespoons schmaltz or butter, melted
- 1/2 cup
- 1 cup
- 4 eggs,
Use only kosher Passover independents during
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
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.
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.