Matzo Ball Soup

First, let me apologize for breaking my routine the past few weeks and not posting bi-weekly. No excuses, but I have been recovering from some nasty respiratory issues. Much as I love this time of year, it does not love me in return!

One thing I made to comfort myself during my recovery is my take on Matzo Ball Soup AKA Jewish Penicillin. I figured it couldn’t hurt and would be tasty too!

I know this will not be a surprise to those of you who read often, but I strayed from tradition. Instead of using chicken, I used turkey. I couldn’t help myself! I had this beautiful turkey carcass from thanksgiving begging to be turned into broth!

First, to make the broth! I used our Thanksgiving turkey carcass for this job. Put the turkey in  a large stock pot and cover with water. I used my twelve quart pasta pot with the colander insert to make for easy straining later. The only seasoning is the remnants of what we used to season the turkey for cooking.

Bring to a boil to get things started, then turn down to medium-low to simmer away for several hours. This will develop the flavor and allow any left over meat to fall right off the bone. Once strained you will have a broth of beautiful depth. I do not season at this point, preferring instead to season the dish I use the broth in.

This made enough broth for this recipe and to freeze three gallon size bags for future recipes as well.

For the matzo balls, beat four eggs then mix in four tablespoons of vegetable oil, once cup of matzo meal, four tablespoons of the turkey broth, and a pinch of salt. Mix until well blended. Refrigerate for about thirty minutes.

When you pull the matzo mixture out of the fridge form your matzo balls. They can be whatever size you like. I went medium size so you get several per bowl. Word of advice? Moisten your hands with a little bit of water, or they will stick!

Fill a four quart stock pot three-quarters full with water and bring to a boil. For extra flavor, you could use some of the broth instead. Add in the matzo balls and turn down to medium-low to simmer for thirty to forty minutes. When finished they will float and look nice and fluffy.

Meanwhile, thinly slice two carrots and two celery stalks. Into a skillet over medium heat they go.

Add a small amount of the broth to cover the vegetables and allow to simmer until tender. Add some salt and pepper to taste.

By the time the matzo balls are done, the carrots and celery will be nice and tender. Place a couple of the matzo balls in a bowl, add in some of the carrots and celery along with some turkey meat you got from the turkey carcass you used to make your broth. Cover with some broth and you are ready to eat!

I didn’t feel the need to add to much seasoning to this soup because my turkey had been so well seasoned. This soup hits the spot whether you are sick or well, so don’t wait until you are sick to enjoy it!