Turkey and Root Vegetable Soup with Sage-Scented Matzo Balls

Turkey and Root Vegetable Soup with Sage-Scented Matzo Balls

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. 

15
Servings
328
Calories Per Serving
Deliver Ingredients

Ingredients

For the sage-scented matzo balls

  • eggs, seperated
  • 1  Tablespoon  kosher salt
  • 1/4  Cup  chicken fat
  • 2  Cups  matzo meal
  • 3  Tablespoons  club soda or seltzer water
  • 2  Teaspoons  onion powder
  • 2  Teaspoons  rubbed sage
  • 1  Tablespoon  freshly chopped parsley

For the turkey and root vegetable soup

  • 2  Tablespoons  olive oil
  • cloves freshly minced garlic
  • large Spanish onion, diced
  • fennel bulb, diced
  • carrots, peeled and sliced
  • parsnips, peeled and sliced
  • sweet potatoes, peeled and diced
  • 1  Pound  diced and peeled, butternut squash
  • 16  Cups  poultry stock
  • 3  Cups  diced, cooked, roasted turkey
  • 3  Tablespoons  chopped fresh parsley
  • 3  Tablespoons  chopped fresh dill
  • KJosher salt and freshly black ground pepper, to taste

Directions

For the sage-scented matzo balls

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.

 

For the turkey and root vegetable soup

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
71mg
24%
Carbohydrate, by difference
29g
22%
Protein
30g
65%
Vitamin A, RAE
61µg
9%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
68µg
76%
Calcium, Ca
110mg
11%
Choline, total
51mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
109µg
27%
Iron, Fe
6mg
33%
Magnesium, Mg
117mg
37%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
365mg
52%
Selenium, Se
22µg
40%
Sodium, Na
1780mg
100%
Water
249g
9%
Zinc, Zn
5mg
63%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.