Classic and Comforting Turkey Matzo Ball Soup Recipe

Indulge in the rich flavors of this classic and comforting Turkey Matzo Ball Soup. Made with tender turkey, fluffy matzo balls, and a flavorful broth, this traditional Jewish soup is perfect for warming up on a cold day or providing comfort during times of illness. The combination of delicate flavors and hearty ingredients makes this soup a standout dish for any occasion.

Ingredients

• 1 whole turkey, approximately 12 pounds
• 2 onions, halved
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 8 cups chicken broth
• 4 cups water
• 1 cup matzo meal
• 4 eggs
• 1/4 cup vegetable oil
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).
2. Rinse the turkey thoroughly, inside and out, and pat it dry with paper towels.
3. Place the turkey in a roasting pan and stuff the cavity with one halved onion, 2 chopped carrots, and 2 chopped celery stalks.
4. Rub the turkey with vegetable oil and season generously with salt and pepper.
5. Roast the turkey in the preheated oven for approximately 3 to 3 1/2 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer.
6. Remove the turkey from the oven and let it rest for 20 minutes before carving.
7. While the turkey is resting, prepare the matzo balls. In a medium-sized mixing bowl, combine the matzo meal, eggs, vegetable oil, dill, salt, and pepper. Mix well until the ingredients are fully incorporated.
8. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up.
9. In a large pot, bring the chicken broth and water to a boil.
10. Using slightly wet hands, shape the matzo mixture into small balls, about 1 inch in diameter, and drop them into the boiling broth.
11. Reduce the heat to low, cover the pot, and let the matzo balls simmer for 20 minutes.
12. After the turkey has rested, carve the meat and set aside.
13. Strain the broth to remove any impurities and return it to the pot.
14. Add the remaining halved onion, chopped carrots, and chopped celery to the pot and simmer for an additional 20 minutes.
15. Once the vegetables are tender, add the turkey meat back into the pot and heat until warmed through.
16. Adjust the seasoning with salt and pepper according to taste.
17. Ladle the soup into bowls, ensuring each serving has a generous amount of turkey, vegetables, and matzo balls.
18. Garnish with fresh dill and serve hot.

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