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turkey matzo ball soup
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Turkey Matzo Ball Soup

A savory turkey broth filled with egg noodles, celery, carrots, onions, herbs and matzo balls.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings: 10 quarts
Author: Four to Cook For

Equipment

  • 12-quart stock pot
  • 6-quart stock pot or Dutch oven

Ingredients

  • 1 turkey carcass
  • 2 tablespoons extra virgin olive oil
  • 4 medium carrots, chopped into bite-sized chunks
  • 3 medium celery stalks, chopped into bite-sized chunks
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian flat-leaf parsley, chopped
  • kosher salt and freshly ground black pepper, to taste
  • 3 cups diced turkey meat leftover
  • 4 cups egg noodles

Matzo Balls

  • 5 ounce box of matzo ball mix two packages in the box
  • 4 large eggs
  • 4 tablespoons canola oil

Instructions

  • In a large, 10-quart stock pot, place the bones and neck (if you've saved it). Break up the carcass in chunks to better fit, if needed. Add enough water to cover the bones about an inch or so. (If you are making this soup from the Earl Grey turkey, add the rosemary, lemons, and extra garlic as well.)
  • Simmer, uncovered for about 3 hours. Skim off froth if it appears. As it cooks, if the broth reduces too much, add a cup or so of water back in.
  • While broth is cooking, make the matzo balls. Bring about 6 quarts of water to boil in a 6-quart stock pot.
  • In a medium bowl, add both packages in the box, eggs, and oil together. Set aside in fridge for 15 minutes to thicken and bind.
  • When ready, take matzo out, and wet hands. Taking the batter into hand, form a ball about the size of a walnut and place into the water. Working quickly, make the entire batch of matzo balls this way.
  • Cover pot with fitted lid, reduce heat, and simmer for 20 minutes. (You'll make about 24 balls at this size.)
  • Remove matzo balls when time is up, and place them on a plate to cool. If water collects on plate from balls, drain to prevent from getting soggy and falling apart. Set aside in fridge.
  • Using the same water, boil the noodles until they are al dente. Drain in colander and set aside.
  • Heat up a skillet with the olive oil. Sauté the carrots and celery. When soft, add the onions and garlic. Cook until slightly translucent.
  • When broth is ready, remove big pieces of bones with tongs. Also run a smaller, hand-held strainer through the soup to remove smaller bits. Put in large bowl and separate the better parts of the turkey to add back into the soup with the diced meat you have.
  • Add the vegetables to the stock.
  • Add the herbs and turkey.
  • Add matzo balls and noodles right before serving.
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