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
297
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
12g
19%
Sugar
8g
N/A
Saturated Fat
3g
16%
Cholesterol
105mg
35%
Protein
17g
34%
Carbs
30g
10%
Vitamin A
474µg
53%
Vitamin B12
0.5µg
8.7%
Vitamin B6
0.5mg
26.3%
Vitamin C
16mg
27%
Vitamin D
0.6µg
0.2%
Vitamin E
2mg
8%
Vitamin K
41µg
51%
Calcium
75mg
8%
Fiber
4g
14%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
2mg
12%
Magnesium
50mg
12%
Monounsaturated
6g
N/A
Niacin (B3)
7mg
37%
Phosphorus
217mg
31%
Polyunsaturated
2g
N/A
Potassium
749mg
21%
Riboflavin (B2)
0.4mg
25.3%
Sodium
999mg
42%
Thiamin (B1)
0.2mg
14.8%
Zinc
2mg
10%

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