Matzoh Ball Soup Made With Turkey Back

Apr 20

Mint Creek Turkey Back, Raw and Cut Into Three Parts

Below is a decadent recipe and photos from friend and CSA member, Will Robinson, featuring a Mint Creek Farm turkey back. Turkey backs are very affordable ($10ea on online store) and make amazing broth, as well as flaunting tasty meat. As you see in his recipe, the turkey back does well to be roasted first before submerging in water for broth as it yields a deeper, roasted turkey flavor that way. If you’re interested in making turkey broth but don’t have all the ingredients here, the broth recipe could be used to make other soups, as well. If using a crock-pot instead of a pressure cooker, you’ll need more cook time (4-6hrs on high or longer) in crock pot, but still end up with a delicious turkey broth! Like in Will’s recipe, consider pulling off turkey meat after roasting but before stock-making to preserve the flavor and texture of meat, and then adding it back into soup towards end. (If meat is left in broth, meat will tenderize and still be good but the meat flavor will diffuse into broth, more than being present in meaty bites). Questions? Feel free to reach out to us here!

Recipe:

Pieced the turkey back into three parts, roasted them for a spell in a high temp oven to develop flavor prior to one ten minute run in the pressure cooker with water to cover, meanwhile sauteed stock veggies in the rendered turkey fat/juices, removed meat from bones, added bones and all veg to the pressure cooker and pressure cooked for fifteen minutes, strain through fine mesh strainer.

Homemade matzoh baked, dried, and ground into matzoh meal, balls formed with home rendered shcmaltz, eggs, chives, and garlic. Boiled separately, added to bowl with reserved poultry meat (both from the turkey back and a chicken breast)