Chef Avi is back to show us how to make turkey soup with stuffed matzaballs! Check out the video below for the step by step instructions on how to make this dish.
Make the turkey soup
- 1 bag of turkey bones from KOL Foods
- 1 to 2 tablespoons kosher salt
- 1 tsp granulated garlic
- 1 tsp celery seed (optional)
- Fresh herbs – basil, oregano, sage, thyme, rosemary, or any combination.
- ½ to a full head of peeled garlic
- 3 - 4 carrots julienned or rustically chopped
- 3-4 celery stalks julienned and/or sliced
- 1 parsnip (optional)
- 1 turnip (optional)
- Fresh ginger (optional)
- 1 -2 KOL Foods Andouille Sausages (sliced into small rounds or half rounds)
In a large and deep soup pot, fill with enough water to cover your turkey bones by at least three to four inches. Bring the water to a boil, add the salt, granulated garlic, and optional celery seeds.
Gently add the turkey bones to avoid splashing. For ease of getting the bones out later, you can tie them up in a cheesecloth bag and then lift them out.
Reduce the heat to a very low simmer and cover the pot.
After about three to four hours, remove all the bones from the soup. You can use a colander with small holes and drain the soup into another pot or use a slotted spoon to remove the bones.
Once the bones are removed, add the remaining ingredients except for the ginger.
Cover the pot again, simmering the soup for at least another hour.
Taste the broth and adjust your seasoning.
Make the Matzaballs
- 2 cups of matza meal
- 4 large eggs
- 2 tablespoons of good oil, such as extra virgin olive oil
- ½ cup of Moscato wine
- ¼ tsp baking powder
- 4-6 finely chopped fresh basil leaves, or 1 tablespoon dried basil
- A touch of granulated garlic
- 1 -2 KOL Foods Andouille Sausages (chopped small)
In a large bowl, mix all the dry ingredients together with chopped the sausage.
Add the oil, eggs, and enough of the wine to make a slightly thick paste. Cover the bowl with plastic wrap and refrigerate for at least fifteen minutes. It will thicken.
When you’re ready to cook the matzaballs, bring the soup to a boil. Form small balls about the size of golf balls. The matzaballs will expand in the hot broth.
Make sure you have removed all the bones from the soup. Use a spoon to gently place the matzaballs into the soup. Cover the pot and reduce heat to a simmer for fifteen to twenty minutes.
Towards the end of cooking, I like to grate some fresh ginger into the soup and add a few more fresh herbs to the broth. If you want to be adventurous, you can grate a hint of ginger into the matzaballs before cooking them.