chef Marjorie Druker
For "Thanksgivukkah," you can serve this soup to hit both Thanksgiving and Hanukkah flavors at once. It's easy to make with store-bought ingredients. The recipe serves up to 15 people, perfect for all your guests and family coming over for the holiday.
Fill an 8-quart pot three-quarters of the way with salted water and bring to a boil.
Place the egg whites in a mixing bowl and add a pinch of salt. Whip the egg whites until they form stiff peaks and set aside.
In a separate bowl, mix together the egg yolks, salt, chicken fat, matzo meal, club soda, onion powder, and herbs. Gently fold in the egg whites. Place this mixture in the refrigerator for 15 minutes.
Using your hands, roll the mixture into walnut-size pieces, and drop into boiling water.
Reduce heat to a simmer and cook covered for 35 minutes.
Remove with a slotted spoon.
In a large heavy lined stock pot, add the olive oil and place on medium-high heat.
Add all of the vegetables and garlic and sauté for 5-7 minutes. Add the poultry stock and bring to a boil.
Once you have reached a boil turn down slightly and simmer for 20 minutes. Add the turkey meat, fresh herbs, and seasoning and cook an additional 5 minutes.
Add the matzo balls and ladle into soup bowls and serve.