With Thanksgiving weekend being over, that means that Hanukkah is JUST around the corner. Put your turkey leftovers to good use by making our turkey broth & matzo ball soup recipe. The broth can be used as a base for any soups, or as a substitute. We made this soup base for congee, matzo ball soup, & our favorite turkey pho recipe (just boil the carcasses for pho, do not add the veggies).
For the Broth
Serves: 4-5 people
Prep Time: 20 minutes
Cook Time: 3+ hours
Ingredients Leftover turkey carcass (skin, bone, scraps)
Chicken carcass (skin, bone, scraps) (optional)
3 large carrots, rinsed & skin removed
3 stalks of celery, chopped
1 medium onions, chopped in half
1 3 inch piece of ginger, peeled & sliced (optional)
2 cloves of garlic, smashed
Salt & pepper to taste
Water
Process
Break down the carcasses into smaller pieces to increase space utilization in your pot.
In a 6-9 quart pot, add in all ingredients, cover with water, and simmer over medium heat for at least 3 hours and up to all day.
Check for flavor occasionally, adding salt and pepper to taste.
Remove from the heat, store broth until it’s needed on your next recipe.
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For the Matzo Balls
Serves: 3 people
Prep Time: 40 minutes
Cook Time: 45 minutes
Ingredients
1 cup Streit's Matzo Meal
4 large eggs
1/4 cup oil
1/4 cup water
1 teaspoon salt
Pinch of ground pepper
Instructions
Put the eggs in a mixing bowl and beat them well. Add water, salt, oil and pepper, mix well. Add the matzo meal and stir until incorporated.
Refrigerate the mixture for 30 minutes or up to an hour. Take out the matzo meal mixture out of the refrigerator. Bring a large pot of water to a boil.
Oil up hands, to make ball forming easier. Make sure you’re not adding pressure or the balls will be dense & not fluffy.
Form the mixture into small balls because they will get bigger as they cook.
Lightly set the balls into the pot, you can cook them all at the same time (35 min). After they cook, drain the excess water very carefully and let cool a little.
Matzo balls taste better with homemade broth but store bought can be good too. Just make sure to simmer the matzo balls for 15-20 minutes in whatever soup you have handy!