| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Appetizers, Soups | 6 | Servings |
INGREDIENTS
| 2 | Whole Turkey Wings, Cut Up | |
| 1 | sm | Onion, Quartered W/Skin |
| 4 | Stalks celery, Chopped | |
| 2 | Whole Carrot, Chopped | |
| 3 | qt | Water |
| 1 | tb | Parsley, Chopped Fresh |
| 4 | tb | Schmaltz or butter, melted |
| 1/2 | c | Water |
| 1 | c | Matza meal |
| 4 | Eggs, beaten |
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 <lss@coconet.com> on Apr 13, 1997
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