Matzo Ball Soup with Turkey Meatballs

This classic Passover comfort food is warming and welcoming.

Serves: 6Prep: 30 minutesCook: 40 minutesTotal: 1 hour 10 minutesDifficulty: Medium

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Serves: 6

Ingredients

  • 8 cups Simple Truth Organic™ Low Sodium Free Range Chicken Broth
  • 1 onion, chopped
  • 2 medium carrots, julienned
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon coarse salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 5 eggs, divided
  • 1⁄3 cup schmaltz, melted (or vegetable oil)
  • 1 teaspoon pepper, divided
  • 1 1⁄3 cups matzo meal, divided
  • 3 tablespoons salt
  • 1 pound ground turkey
  • 1⁄2 teaspoon onion powder
  • 1 teaspoon kosher salt

Directions

  • In a medium bowl, whisk 4 eggs. Add schmaltz, broth and pepper. Stir in 1 cup matzo meal and mix until combined. Cover and refrigerate 30 minutes.
  • Bring 3 quarts water and salt to a boil.
  • With damp hands, roll mixture into balls and gently place into water. Cover and simmer 30-40 minutes.
  • Preheat oven to 375°F.
  • Line a baking sheet with aluminum foil and spay with nonstick spray.
  • In a mixing bowl, combine turkey, 1 egg, ⅓ cup matzo meal, onion powder and 1 teaspoon salt and mix well.
  • Form into 30 small meatballs and arrange on baking sheet. Bake for 20 minutes.
  • In a 4-quart saucepan, bring broth, vegetables and salt to a simmer. Fill bowls with soup, matzo balls and meat balls.
  • Garnish with fresh parsley.
  • Refrigerate leftovers.