We decided to use our leftover turkey to make one of our favorite soups. We generally followed the recipe in my blog: piglettedc.wordpress.com/2015/03/25/chicken-matzoh-ball-soup-recipe-from/. However, we made a few adjustments: first, in lieu of a whole chicken, we used the carcass from our 14 lb Thanksgiving roast turkey. Second, because the turkey broth flavor seemed thin, I enhanced by adding nearly 1 Tbsp Better Than Bouillon chicken concentrate diluted in 1 cup hot water. Finding the broth still lacked depth, I pulverized four dried shiitakes and added the powder to the broth. Third, for the meat, we removed meat from the carcass (mainly dark meat) and also added a few pieces of breast meat, shredded by fork. Finally, for the matzoh ball mixture, we ended up making our own matzoh meal by pulverizing unsalted thin matzoh (about 2 ½ matzoh per cup). (Nov. 2015)
Cooking Adventures 