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TO PREPARE SOUP:
In a large skillet, sauté leeks, carrots and celery in vegetable oil until soft. Add mushrooms and garlic, stirring often. Sprinkle thyme, nutmeg and pepper over vegetables. Cook for 1 minute stirring constantly. Add broth, turkey and soy milk to pot and slowly bring to a boil. (Refrigerate if preparing ahead.
TO PREPARE TURKEY PASTRAMI MATZO BALLS:
In a bowl, blend 4 eggs and 4 tablespoons vegetable oil. Add contents of TWO packets Manischewitz® Matzo Ball Mix and stir with a fork until evenly mixed. Set aside while you prepare the meat and vegetables.
Spray a skillet with non-stick cooking spray. Sauté the turkey pastrami, celery, and onion until vegetables are soft. Add the dried cranberries, oregano, parsley, salt and pepper. Mix well and remove from heat.Thoroughly combine the cooked pastrami mixture with the matzo ball mixture. Wet hands and form batter into matzo balls, approximately 1-1/2 inches in diameter. Place them in a large bowl or lay them on a tray that has been lined with wax paper.
Once you have finished forming all the matzo balls, chill them in the refrigerator for about 20 minutes. Remove matzo balls from refrigerator and gently drop them into boiling turkey soup, cover tightly. Reduce heat and simmer until thoroughly cooked, about 20 minutes. Serve and enjoy.
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