Nothing says “Happy Holidays” like coughing & sneezing and nothing cures whatever ails you like homemade matzoh ball soup. Today I’m battling bronchitis & I made some delicious matzoh ball soup using some of the turkey stock I made from out Thanksgiving carcass. You can make this soup with canned stock or broth, but it will always be more delicious with homemade stock. Homemade stock is easy to make & costs pennies. This recipe made 5 quart size mason jars.
Easy Turkey Stock
- turkey carcass, picked as clean as possible
- turkey neck, but no giblets
- 3 small carrots, rough chop, don’t peel
- 3 ribs celery, rough chop
- half a white onion, rough chop
- about 2 tbsp EVOO
- 3 bay leaves
- 5 qts cold water
- a pinch or two of Kosher salt
- Heat EVOO in a large stockpot over medium-high heat.
- Put in carrots, celery, and onions. Sweat over medium-high heat until onions are translucent, about 5-7 mins.
- Put in your turkey carcass and neck and add water to cover. Season water with a few pinches of Kosher salt.
- Add the bay leaves.
- Bring to a boil over high heat.
- When stock reaches a rolling boil, cover, let simmer over medium-low heat 2-3 hours.
- Allow to cool then strain through colander and cheesecloth before putting into containers to freeze or into jars for canning.
This is the song I sing while rolling matzoh balls. Meatballs too, for that matter. 🙂Post Turkey Day Matzoh Ball Soup
- 3/4 C matzoh meal
- 3 large eggs
- 3 tbsp vegetable oil, or schmaltz (rendered chicken fat)
- 2 qts turkey stock
- 3 parsnips, peeled, and roughly chopped
- 3 carrots, peeled, and roughly chopped
- 1/2 a yellow onion, cut in half and then sliced
- fresh dill, for garnish, if desired
- In a small bowl, mix together eggs & oil or schmaltz. Schmaltz is the classic way to make matzoh balls, but nowadays most people don’t keep rendered chicken fat lying around the house, so vegetable oil is fine.
- Add matzoh meal, and a pinch of kosher salt, if desired.
- Cover mixture and chill at least 1 hour.
- Put stock in a large pot on the stove top and begin heating over medium-high heat.
- Meanwhile, take your mixture out of the fridge and start rolling your matzoh balls onto a wax paper-covered baking sheet. Matzoh balls should be about 1 inch in diameter.
7. Add in the carrots, parsnips, and onion. Cover, and cook 10-15 mins at medium-high heat.8. To serve, put 2-3 matzoh balls in bowl and a few veggies. Pour broth over and garnish with fresh dill, if desired.