Turkey Knaidlach Soup
8 oz. ground turkey
¼ cup parsley, chopped
1 egg, beaten
½ cup matzo meal
½ tsp. salt
½ tsp. nutmeg
1/8 tsp. pepper
Tomato soup
Combine all ingredients except soup. Chill at least 2 hours or overnight. Roll
into small 1” diameter balls. Drop gently into boiling water and cook
for 5-7 minutes, testing to see that they are done in the center. Place
a few in a soup bowl and cover with hot tomato soup. Makes about 22
balls.
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