The Chew: Tender Turkey Matzo Ball Soup Recipe

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The Chew: Tender Turkey Matzo Ball Soup

Are you desperate for a new way to put leftover turkey to good use? Panic no more! On The Chew, Clinton Kelly prepared his Tender Turkey Matzo Ball Soup. This warm and comforting recipe is surprisingly easy to put together, especially with the easy homemade turkey stock. If you’ve not yet had matzo ball soup, now is the perfect time to try it! Plus, if you have leftover dinner rolls or cornbread to serve on the side, you’ll really be munching in bliss!

To get the recipe, click next page.

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The Chew: Tender Turkey Matzo Ball Soup Recipe Ingredients

The Chew: Tender Turkey Matzo Ball Soup Recipe

Clinton Kelly’s Tender Turkey Matzo Ball Soup is one of the best ways to use leftover turkey in a brand new way. (olga666flickr / Flickr)

For the Turkey Stock:

  • 1 medium onion – peeled, chopped
  • 1 stalk celery – chopped
  • 1 dried bay leaf
  • 3 lbs leftover turkey bones
  • 1 medium carrot – peeled, chopped
  • 1 bundle thyme – tied with butcher’s twine
  • Kosher salt and freshly ground black pepper

For the Matzo Ball Soup:

  • 1/2 C matzo meal
  • 2 tbsp club soda
  • 1/2 C leftover turkey thigh and leg meat – chopped
  • 2 large eggs – lightly beaten
  • 2 tbsp schmaltz (chicken fat) – melted
  • 1 tsp Kosher salt
  • 4 medium carrots – peeled, sliced 1/4-inch thick on a bias

To Garnish:

  • 1/2 bunch dill (fronds)

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The Chew: Tender Turkey Matzo Ball Soup Recipe Directions

For the Turkey Stock:

  1. Put the turkey bones in the bowl of a slow cooker
  2. Add the carrot, onion, thyme, celery, and bay leaf
  3. Season with salt and pepper
  4. Cover with water, leaving an inch of room at the top
  5. Turn the slow cooker on low and let cook for 8-10 hours
  6. Strain the stock through a fine mesh sieve into a clean pot then set aside

For the Matzo Ball Mixture:

  1. In a medium bowl, add the matzo meal, eggs, schmaltz or vegetable oil, salt, club soda, and the leftover turkey meat
  2. Mix together then cover with plastic wrap and put in the fridge for an hour
  3. When the mixture has rested and chilled, form into balls with a 1-inch scoop or tablespoon, making 20-24 balls
  4. In a large pot over medium-high heat, add the strained stock, bring to a boil, and add the formed matzo balls
  5. Cover the pot, lower the heat to a simmer, and cook the matzo balls for 20-25 minutes
  6. Add the sliced carrots in the last six minutes of cooking
  7. Serve in a large bowl with fresh dill

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