3
3 ratings

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. 

Ingredients

For the sage-scented matzo balls

  • 7 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
  • 2 cloves freshly minced garlic
  • 1 large Spanish onion, diced
  • 1 fennel bulb, diced
  • 4 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 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
Servings15
Calories Per Serving297
Total Fat12g19%
Sugar8gN/A
Saturated3g16%
Cholesterol105mg35%
Protein17g34%
Carbs30g10%
Vitamin A474µg53%
Vitamin B120.5µg8.7%
Vitamin B60.5mg26.3%
Vitamin C16mg27%
Vitamin D0.6µg0.2%
Vitamin E2mg8%
Vitamin K41µg51%
Calcium75mg8%
Fiber4g14%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron2mg12%
Magnesium50mg12%
Monounsaturated6gN/A
Niacin (B3)7mg37%
Phosphorus217mg31%
Polyunsaturated2gN/A
Potassium749mg21%
Riboflavin (B2)0.4mg25.3%
Sodium999mg42%
Thiamin (B1)0.2mg14.8%
Zinc2mg10%
Tags