Matzo Ball Soup with Stuffed Turkey Wing Vegetables

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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.

Matzo Ball Soup with Stuffed Turkey Wing Vegetables

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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.

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  1. 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.

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