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Pastimes : Drea's Bakers Dozen
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To: clappyssidekick who started this subject12/1/2000 5:25:35 PM
From: clappyssidekick  Read Replies (1) of 552
 
Turkey Matzo Ball Soup

You must first make the matzo balls.

2 tablespoons melted butter or oil
2 large eggs slightly beaten
1/2 cup matzo meal of your choice
1 teaspoon salt
2 tablespoons soup stock or water

Makes about 10 small sized balls

Blend the fat and eggs together
Mix matzo meal and salt together.
Add matzo meal and salt mixture to egg and fat mixture, and blend well.
Add soup stock or water and mix until uniform. Cover mixing bowl and refrigerate for at least 15 minutes.
In a pot boil 2 quarts of slightly salted water, should be a fast boil. Using two spoons to shape, carefully drop the balls into the boiling water. Cover the pot and cook 30 minutes. In the mean time.....for the actual soup

1 pound of cooked turkey cubed or chunked
2 3 pound cans of chicken broth or turkey stock made from carcass
1 16oz of crushed tomatoes (optional)
1 stalk of celery chopped fine
2 large carrots sliced or chopped fine
1 small can of corn
1 small bunch of string beans, cut into small pieces
1 small onion minced
2 teaspoons of minced garlic
salt and pepper to taste

In a large pot put all ingredients, give a stir and cook over a medium flame. When matzo balls are done, the soup should be boiling. When ready to serve put the matzo balls into the soup and serve. Don't allow the matzo balls to sit in soup for storage, they do not keep well.
You can forego the matzo balls and use egg noodles, half a package of noodles when the soup boils.
Enjoy
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