• prep: 0 hr
• cook: 0 hr
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servings:

I‘ve substituted sage here for the more commonly-used dill, to keep the soup’s flavor more in line with Thanksgiving. If it’s post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don’t keep a kosher kitchen and/or want to make your ancestors turn over in their graves.

• 2 eggs
• 2 tablespoons chicken fat (or melted butter, unless you’re keeping a kosher kitchen)
• 1/4 cup matzo meal
• 1/4 cup panko breadcrumbs
• 1 teaspoon salt, plus more to taste
• 2 tablespoons seltzer
• 2 quarts turkey stock (or strong chicken stock)
• 1 large carrot, peeled and cut into chunks
• 2 sprigs dill, finely chopped
• Freshly ground black pepper to taste

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