By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter Serves 4 Matzo Ball Soup: 1 C Matzo Meal 1/4 C Vegetable Oil 6 Large Eggs – Lightly Beaten 1 t Kosher Salt 1/4 t White Pepper – Ground 1 qt Seasoned Chicken Stock 1 Bay Leaf Approximately 20 Parsley Stems – Tied 4 oz Blanched Carrots – diced 4 oz Blanched Celery – diced 12 Blanched Pearl Onions 2 T Parsley Leaves – chopped 4 oz Shredded Chicken – chopped Stuffed Turkey Wings: 1/2 lb Turkey – ground 1/2 C Pumpernickel Bread – soaked in water & squeezed dry 1 Large Egg – beaten 1 t Dijon Mustard 2 T Parsley Leaves – chopped 1 T Caraway Seeds – toasted 1 t Crushed Red Pepper Flakes 1 C Heavy Cream 1 t Kosher Salt 1/2 t Freshly Ground Pepper Turkey or chicken stock for poaching 4 deboned Fresh Turkey Wings – trimmed Finish and Serve: Extra-virgin olive oil for drizzling To make Matzo Ball Soup: Mix together matzo meal, vegetable oil, eggs, salt and white pepper; cover; refrigerate for 30 minutes. In 8-quart stock pot, bring chicken stock, bay leaf and parsley stems to rolling boil. Using a 1-ounce scoop, drop matzo mixture into boiling stock. Reduce heat; simmer matzo balls for approximately 30 minutes. Add carrots, celery, onions, parsley leaves and shredded chicken. To make Stuffed Turkey Wings: Combine turkey, pumpernickel bread, egg, Dijon mustard, parsley, caraway seeds, red pepper flakes, heavy cream, kosher salt and pepper in a food processor; pulse to make mousse. Pour stock to a depth of 3 inches in a large stock pot. Poach small amount of mousse in stock; taste; adjust seasoning as needed. Fill each wing with mousse mixture. Wrap each wing in cheesecloth. Have stock at a bare simmer; poach the wings until they reach 165°F on an instant-read thermometer. Allow wings to cool in stock overnight. Remove turkey wings from stock; unwrap; discard cheesecloth. Smoke wings over wood smoke until they are light-brown in color. To Finish & Serve: Divide matzo balls and soup between warmed bowls. Slice turkey wings; add a few slices to each bowl. Drizzle with oil; serve.
Matzo Ball Soup with Stuffed Turkey Wing Vegetables
Matzo Ball Soup With Stuffed Turkey Wing Vegetables taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter Serves 4 Matzo Ball Soup: 1 C Matzo Meal 1/4 C Vegetable Oil 6 Large Eggs – Lightly Beaten 1 t Kosher Salt 1/4 t White Pepper – Ground 1 qt Seasoned Chicken Stock 1 Bay Leaf Approximately 20 Parsley Stems – Tied 4 oz Blanched Carrots – diced 4 oz Blanched Celery – diced 12 Blanched Pearl Onions 2 T Parsley Leaves – chopped 4 oz Shredded Chicken – chopped Stuffed Turkey Wings: 1/2 lb Turkey – ground 1/2 C Pumpernickel Bread – soaked in water & squeezed dry 1 Large Egg – beaten 1 t Dijon Mustard 2 T Parsley Leaves – chopped 1 T Caraway Seeds – toasted 1 t Crushed Red Pepper Flakes 1 C Heavy Cream 1 t Kosher Salt 1/2 t Freshly Ground Pepper Turkey or chicken stock for poaching 4 deboned Fresh Turkey Wings – trimmed Finish and Serve: Extra-virgin olive oil for drizzling To make Matzo Ball Soup: Mix together matzo meal, vegetable oil, eggs, salt and white pepper; cover; refrigerate for 30 minutes. In 8-quart stock pot, bring chicken stock, bay leaf and parsley stems to rolling boil. Using a 1-ounce scoop, drop matzo mixture into boiling stock. Reduce heat; simmer matzo balls for approximately 30 minutes. Add carrots, celery, onions, parsley leaves and shredded chicken. To make Stuffed Turkey Wings: Combine turkey, pumpernickel bread, egg, Dijon mustard, parsley, caraway seeds, red pepper flakes, heavy cream, kosher salt and pepper in a food processor; pulse to make mousse. Pour stock to a depth of 3 inches in a large stock pot. Poach small amount of mousse in stock; taste; adjust seasoning as needed. Fill each wing with mousse mixture. Wrap each wing in cheesecloth. Have stock at a bare simmer; poach the wings until they reach 165°F on an instant-read thermometer. Allow wings to cool in stock overnight. Remove turkey wings from stock; unwrap; discard cheesecloth. Smoke wings over wood smoke until they are light-brown in color. To Finish & Serve: Divide matzo balls and soup between warmed bowls. Slice turkey wings; add a few slices to each bowl. Drizzle with oil; serve.
