Created by Sarah Freedman-Izquierdo
5 large eggs
5 Tbsp Manischewitz kosher for Passover Vegetable Oil
1 1/4 cup Manischewitz Matzo Ball mix
1/2 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 1/2 tablespoon Manischewitz Cream White Concord Wine
1 tablespoon Manischewitz kosher for Passover Vegetable Oil
6 ounces ground turkey meat
5 cans Manischewitz kosher for Passover Condensed Chicken Consommé
6 cans water
½ finely diced carrot
½ bunch scallions diced with some green
Mix eggs and oil then mix in Manischewitz Matzo Ball mix and place in the refrigerator for 20 minutes.
Mix scallions, ginger, garlic, wine, and oil, then add in turkey meat and fold together. This takes so little time that it will be ready before the matzo ball mix is finished chilling, so place this in the fridge as well.
Place the consommé and water in a 5.5 quart pot.
Brush an 18-inch sheet of aluminum foil with 1 tablespoon Manischewitz kosher for Passover Vegetable Oil. Halfway fill a bowl for dipping your hands; this is essential.
Using a soup spoon, scoop a golf ball size matzo ball mix into your dampened left hand. Flatten this with your dampened right hand so that it is approximately 3-inches in diameter.
Place a somewhat heaping teaspoonful of the turkey filling in the center. Acting like this is a wonton wrapper, seam the matzo ball mixture around the filling so that it is a half moon. Now roll it into a ball shape and place on the foil.
Proceed until all of the balls are shaped. DON’T STRESS, this is a dumpling not a wedding cake! If a bit of filling is peaking out it’s totally okay!
Bring the pot of consommé to a boil then reduce the heat to low and start gently placing the balls in the pot. Cover and let simmer for exactly 20 minutes.
Serve in individual bowls or in a large family-style bowl, then sprinkle the soup with the diced carrots and scallion.
Yield: approximately 14 balls - serves 8-10. Some guests will have one large ball and some will have two or more!
Recipes: Soups, Matzo Balls, Turkey, Passover, Kosher