Name: Turkey Matzo Ball Soup
Yield: Serves 4
Ingredients: 2 eggs; 2 tablespoons chicken fat (or melted butter, unless you’re keeping a kosher kitchen); 1/4 cup matzo meal; 1/4 cup panko breadcrumbs; 1 teaspoon salt, plus more to taste; 2 tablespoons seltzer; 2 quarts turkey stock (or strong chicken stock); 1 large carrot, peeled and cut into chunks; 2 sprigs dill, finely chopped; Freshly ground black pepper to taste

Image may contain Bowl Cutlery Spoon Food Dish Meal Soup Bowl Soup Wood Human and Person

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

I‘ve substituted sage here for the more commonly-used dill, to keep the soup’s flavor more in line with Thanksgiving. If it’s post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don’t keep a kosher kitchen and/or want to make your ancestors turn over in their graves.

Recipe information

Yield
Serves 4

Ingredients

2 eggs

2 tablespoons chicken fat (or melted butter, unless you’re keeping a kosher kitchen)

1/4 cup matzo meal

1/4 cup panko breadcrumbs

1 teaspoon salt, plus more to taste

2 tablespoons seltzer

2 quarts turkey stock (or strong chicken stock)

1 large carrot, peeled and cut into chunks

2 sprigs dill, finely chopped

Freshly ground black pepper to taste

Preparation

Step 1
In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.
Step 2
Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.
Step 3
Taste the broth and season with salt and pepper as needed. Serve immediately.

TagsSoup Soup/Stew Jewish Matzo Main Starter Dinner Nut Free Dairy Free Quick Simmer Hanukkah Winter Epicurious

Recipe notes

See Related Recipes and Cooking Tips

31 Leftover Turkey Recipes to Clear Your Overstuffed Fridge
Yesterday was great, but let’s get real: Thanksgiving is all about the leftovers.
23 Ways to Make Your Thanksgiving Leftovers Even Better Than the Day-of Dinner
Truth: Leftovers are actually the best part of the holiday.
10 Variations on Matzo Ball Soup
Whether you prefer sinkers or floaters, a simple broth or a loaded chicken situation, these traditional Jewish dumplings come in so many delicious variations.
Our 31 Best Leftover Turkey Recipes
These soups, enchiladas, salads, and sandwiches made from leftover turkey might actually be better than your Thanksgiving meal.
5 Comfort Food Dishes You Need Right Now
It's a cold and dreary month. Time for some meals that will warm your soul.
5 New Satisfying Soups for Winter
Grab your biggest bowl—these five soups are here to comfort you in your (chilling) time of need.
3 Bonus Recipes You Won't Find in Anthony Bourdain's New Cookbook
The famous chef's co-writer gives us a peek into the making of "Appetites," plus three exclusive recipes!