There’s nothing quite as comforting as a warm bowl of matzo ball soup. This hearty, nourishing dish is the ultimate comfort food, perfect for chilly days, holiday meals, or whenever you need a little extra warmth and nourishment. Traditionally made with chicken, this version puts a delicious twist on the classic by using turkey, adding a richer, deeper flavor to the broth.
Matzo ball soup has deep roots in Jewish cuisine, often enjoyed during Passover and other family gatherings. The combination of a flavorful broth and light, fluffy matzo balls makes this dish a beloved favorite across generations. If you have leftover turkey from a holiday meal, this is an excellent way to make the most of it!
The Story Behind the Dish
Matzo ball soup, often referred to as “Jewish penicillin,” has long been a staple in Jewish households. It’s a dish steeped in tradition, often served during Passover or as a remedy for colds and sniffles. The fluffy matzo balls, made from matzo meal and eggs, float in a clear, flavorful broth that’s both nourishing and comforting.
But why turkey? Thanksgiving leftovers are the perfect inspiration for this recipe. The rich, deep flavors of turkey broth add a new dimension to the classic chicken-based soup. Plus, it’s a great way to repurpose that turkey carcass or leftover meat into something entirely new and exciting.
This dish is incredibly versatile. While it’s perfect for Thanksgiving, it’s also a year-round winner. Whether you’re looking for a cozy winter meal or a creative way to use up leftovers, this Turkey Matzo Ball Soup has you covered.
Why You’ll Love This Recipe
- Light yet satisfying – Perfect for a cozy meal without feeling too heavy.
- Perfect for using leftover turkey – A great way to make use of every part of your bird.
- A twist on traditional chicken matzo ball soup – Turkey adds a new depth of flavor.
- Packed with flavor and nutrients – Homemade broth is rich in vitamins and minerals.
Ingredients
For the Turkey Broth:
- 1 turkey carcass or leftover turkey bones
- 1 large onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- A handful of fresh parsley
- A few sprigs of fresh thyme
- 1-2 sprigs of fresh dill
- 2 bay leaves
- 1 teaspoon whole peppercorns
- Salt, to taste
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup schmaltz (chicken fat) or vegetable oil
- 1/4 cup seltzer water (for fluffiness)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh herbs (dill or parsley)
Step-by-Step Instructions
1. Make the Turkey Broth
- If using leftover turkey bones, roast them in the oven at 400°F for 20-30 minutes to enhance the flavor (optional but recommended).
- Place the turkey bones in a large pot and cover with water.
- Add carrots, celery, onion, garlic, bay leaves, and any additional herbs or seasonings.
- Bring to a boil, then reduce heat and let simmer for 2-3 hours.
- Strain the broth, discarding the solids, and set aside.
2. Prepare the Matzo Balls
- In a bowl, whisk eggs, schmaltz (or oil/butter), and chicken or turkey broth.
- Stir in matzo meal, baking powder (if using), salt, and pepper.
- Mix well, then refrigerate for at least 30 minutes to allow the mixture to firm up.
- Wet hands and form the dough into small balls (about 1 inch in diameter).
- Bring a separate pot of salted water to a gentle boil and add the matzo balls.
- Cover and simmer for 30-40 minutes until the matzo balls are cooked through and fluffy.
3. Assemble the Soup
- Bring the strained turkey broth to a gentle simmer.
- Add sliced carrots and celery for extra texture and flavor.
- Gently add the cooked matzo balls to the broth and let them warm through.
- Garnish with fresh dill or parsley before serving.
Tips for the Best Matzo Balls
- Chill the dough before shaping to help the matzo balls hold their shape.
- Cook the matzo balls separately in water to keep the broth clear.
- Use seltzer water instead of regular water in the matzo ball mixture for extra lightness.
Serving Suggestions
- Pair with a slice of crusty bread or a light salad for a complete meal.
- Serve as an appetizer or main dish for a cozy dinner.
- Enjoy with a glass of white wine or herbal tea for extra comfort.
Variations
- Gluten-Free: Use gluten-free matzo meal to accommodate dietary restrictions.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes for a little heat.
- Vegetarian Option: Use vegetable broth instead of turkey broth and omit the meat.
Storage & Reheating Tips
- Store the broth and matzo balls separately to prevent them from getting soggy.
- Reheat gently on the stove over low heat to avoid overcooking the matzo balls.
- Freeze extra broth in airtight containers for future use.
FAQs
Can I make matzo balls ahead of time?
Yes! You can prepare the matzo balls a day in advance and store them in an airtight container in the refrigerator. For best results, cook them fresh before serving.
How do I keep matzo balls from falling apart?
Chilling the mixture before shaping and handling them gently will help keep them intact. Also, avoid stirring them too much while they cook.
Can I use store-bought broth instead of homemade?
Absolutely! While homemade broth adds the best flavor, a high-quality store-bought turkey or chicken broth will work in a pinch.
How do I make the broth clearer?
Straining the broth through a fine-mesh sieve or cheesecloth will help remove any impurities and create a clearer broth.
Can I freeze matzo ball soup?
Yes! Freeze the broth separately from the matzo balls for the best texture. Reheat gently to maintain the best consistency.
Final Thoughts
This turkey matzo ball soup is a delicious, comforting meal that brings warmth and nourishment with every bite. Whether you’re looking for a way to use up leftover turkey or simply craving a cozy bowl of homemade soup, this recipe is a must-try.
Have you made this recipe? I’d love to hear your thoughts and any personal twists you add! Leave a comment below and share your favorite matzo ball soup memories. Don’t forget to subscribe for more comforting recipes like this one!
