Turkey Soup and Matzo Balls

Turkey soup and Matzo balls for dinner.  A handed down recipe from the Jewish side of the family.  I have all of the turkey leftover carcass and gizzards in the freezer.  Yes….you have to use the gizzards and neck but get rid of them after using. Yes…you also use the skin and all the stuff you don’t normally eat.  That’s the difference in the flavor of the stock.

You throw all of that nasty stuff (don’t be grossed out, the more junk the better) into a giant pot and cover it with water; add one whole onion with the skin (for color); 5 whole  celery stalks cracked to fit; at least 6 whole cleaned carrots, chunked; a couple of lemon slices if you have it, a palmfull of crushed Basil; and 2 Bay leaves.  Bring to boil and simmer for at least 2 hours. 

Now strain it with a mesh strainer and shred all of the good turkey meat to put back into the stock.  It takes me about 45 minutes.  Smash the now cooked carrots and add them back in also.  At this point I may cheat with a little chicken boullion….shhhhh.  Only the Better than Boullion brand.  If you have the time to cool it overnight, you can scoop off all of the hardened fat from the top, otherwise spoon off as much as you can.

The Matzo balls take 40 minutes total but it’s as simple as a box of Manischewitz Matzo Ball Mix, the one without the soup mix, and DON’T buy any other brand.  It’s found in the little Jewish food section of most grocery stores.   It calls for 2 eggs and some oil.   I make my balls about 1 1/2 inches big.

Thanks to the brilliant company that came up with breadmakers, I’ll also include some home-made sourdough bread. 

Now if only I could make a great Kugel.  Anyone have the perfect recipe???


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