Take your leftover Thanksgiving turkey and turn it into a delicious soup!
3 pounds leftover turkey bones
1 medium onion (peeled, chopped)
1 medium carrot (peeled, chopped)
1 stalk celery (chopped)
1 bundle thyme (tied with butcher’s twine)
1 dried bay leaf
Kosher salt and freshly ground black pepper (to taste)
MATZO BALL SOUP :
2 large eggs (lightly beaten)
1/2 cup matzo meal
2 tablespoons schmaltz (chicken fat, melted)
2 tablespoons club soda
1 teaspoon Kosher salt
1/2 cup leftover turkey thigh and leg meat (chopped)
4 medium carrots (peeled, sliced 1/4-inch thick on a bias)
1/2 bunch dill (fronds)
For the Turkey Stock: Place the turkey bones in the bowl of a slow cooker, add the onion, carrot, celery, thyme, and bay leaf. Season with salt and pepper. Cover with water, leaving 1-inch at the top. Turn slow cooker on low and allow to cook for 8-10 hours.
Strain stock through a fine-mesh sieve into a clean pot. Set aside.
For the Matzo Ball Mixture: In a medium bowl, add the eggs, matzo meal, schmaltz or vegetable oil, club soda, salt and leftover turkey meat. Mix together to combine. Cover with plastic wrap and place in refrigerator for 1 hour. Once the mixture has rested and chilled, using a 1-inch scoop or tablespoon, form the mixture into balls. This should make 20-24 balls.
In a large pot over medium high heat, add the strained stock, bring to a boil, add the formed matzo balls. Cover the pot, lower the heat to a simmer and cook the matzo balls for 20-25 minutes. Add the sliced carrots in the last 6 minutes of cooking.
Serve in a large bowl with fresh dill.
Tip: Prepare the matzo ball mixture up to 1-day in advance. Use strained turkey fat instead of schmaltz.