Turkey Matzo Ball Soup
Posted by fourclankitchen on November 29, 2009
For all of you suffering from post-Black Friday exhaustion, here’s a simple soup that you can make with relatively few ingredients.
2 packets Manischewitz matzo ball mix
4 tablespoons vegetable oil
5 quarts cold water
1 onion, finely chopped
3 sticks celery, chopped
2 carrots, chopped
1 teaspoon salt
2 tablespoons chicken stock
Start by mixing the eggs and vegetable oil together, then when they are well-mixed add the packets of matzo ball mix. Stir it together with a fork until it is evenly mixed. Then, place the mixture in your refrigerator for 15 minutes.
After you have placed the bowl in the fridge, take a large pot (10 quarts size is good) and boil the water. Chop the onions, celery and carrots and add them in as well as the chicken stock. When your matzo ball mix is ready to be taken out of the fridge, wash your hands and then dry so as to preserve a small amount of moisture on your hands. Roll the matzo ball mix into small spherical balls about 1 inch in diameter, then drop them into the water. You should wait about twenty minutes and then it will be ready to serve! You could add turkey or chicken if you’d like a more hearty soup, or garnish with cilantro for additional flavor.
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