I‘ve substituted sage here for the more commonly-used dill, to keep the soup’s flavor more in line with Thanksgiving. If it’s post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don’t keep a kosher kitchen and/or want to make your ancestors turn over in their graves.

　　

Ingredients

Serves 4

　　2 eggs

　　2 tablespoons chicken fat (or melted butter, unless you’re keeping a kosher kitchen)

　　1/4 cup matzo meal

　　1/4 cup panko breadcrumbs

　　1 teaspoon salt, plus more to taste

　　2 tablespoons seltzer

　　2 quarts turkey stock (or strong chicken stock)

　　1 large carrot, peeled and cut into chunks

　　2 sprigs dill, finely chopped

　　Freshly ground black pepper to taste

　　

Step 1

In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.

　　

Step 2

Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.

　　

Step 3

Taste the broth and season with salt and pepper as needed. Serve immediately.