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Name: Turkey Matza Ball Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Water; 2 Whole Turkey Wings Cut Up; 4 Stalks celery Chopped; 1 sm Onion Quartered W/Skin; 1 c Matza meal; 4 tb Schmaltz or butter, melted; 2 Whole Carrots Chopped; 3 qt Water; 1 tb Parsley Chopped Fresh; 4 Eggs beaten

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INGREDIENTS

1/2 c Water
2 Whole Turkey Wings ; Cut Up
4 Stalks celery ; Chopped
1 sm Onion ; Quartered W/Skin
1 c Matza meal
4 tb Schmaltz ; or butter, melted
2 Whole Carrots ; Chopped
3 qt Water
1 tb Parsley ; Chopped Fresh
4 Eggs ; beaten

Servings

INSTRUCTIONS

Place turkey wings, onion, 2 stalks of celery, 1 carrot, and 3 quarts of water into a soup pot. Bring to a boil, then turn down to a simmer for 11/2 hours. While the soup stock simmers, prepare the matza ball mixture. Stir parsley, salt and pepper into the schmaltz or butter. Add eggs and water and beat to a blend. Stir in the matza (mixture should be a bit wet). Refrigerate untill ready to use. Remove vegtables and wings from the soup stock and strain. Remove some of the meat from the wings, chop it up, and add it back to the stock. Cut up the remaining carrot and celary into small peices and add to the stock as well. Salt and pepper to tast and Bring all to a boil. With moist hands, form the matza balls into walnut sized balls and drop into the soup. Or if you prefer, slide matza mix off a large soup spoon into the soup "free form" style. Let the soup simmer for twenty minutes to on half hour till the balls float on top and are fluffy tender. Serve 3 or four to a bowl with the soup. Recipe by: Al Boyarsky Posted to JEWISH-FOOD digest V97 #121 by Linda Shapiro on Apr 13, 1997

NOTES

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Turkey Matza Ball Soup

1/2 c Water
2 Whole Turkey Wings Cut Up
4 Stalks celery Chopped
1 sm Onion Quartered W/Skin
1 c Matza meal
4 tb Schmaltz or butter, melted
2 Whole Carrots Chopped
3 qt Water
1 tb Parsley Chopped Fresh
4 Eggs beaten

Place turkey wings, onion, 2 stalks of celery, 1 carrot, and 3 quarts of  water into a soup pot. Bring to a boil, then turn down to a simmer for 11/2  hours.    While the soup stock simmers, prepare the matza ball mixture.    Stir parsley, salt and pepper into the schmaltz or butter. Add eggs and  water and beat to a blend. Stir in the matza (mixture should be a bit wet).  Refrigerate untill ready to use.    Remove vegtables and wings from the soup stock and strain. Remove some of  the meat from the wings, chop it up, and add it back to the stock. Cut up  the remaining carrot and celary into small peices and add to the stock as  well. Salt and pepper to tast and Bring all to a boil.    With moist hands, form the matza balls into walnut sized balls and drop  into the soup. Or if you prefer, slide matza mix off a large soup spoon  into the soup "free form" style. Let the soup simmer for twenty minutes to  on half hour till the balls float on top and are fluffy tender. Serve 3 or  four to a bowl with the soup.    Recipe by: Al Boyarsky Posted to JEWISH-FOOD digest V97 #121 by Linda  Shapiro <lss@coconet.com> on Apr 13, 1997

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Nutrition

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Serving Size: 1 Serving (565g)
Recipe Makes: 6

Calories: 427
Calories from Fat: 245 (57%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 4.8g
Cholesterol 764.7mg		235 %
Sodium 324.5mg		11 %
Potassium 598.8mg		16 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 4.5g
Protein 38.8g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 427

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