Leftover Turkey Noodle Soup with Matzah Balls

Yields 4 to 6 servings

Ingredients

1-2 leftover turkey carcasses

4 quarts cold water

2 quarts chicken or vegetable stock

1 large onion (or 2 small onions)

4 large carrots, peeled and cut into chunks

4 stalks of celery

2 parsnips

1 turnip

2-3 garlic cloves

1 bunch fresh parsley

1 bunch fresh dill

A few sprigs of fresh thyme

1 bay leaf

1 tablespoon whole peppercorns

Salt to taste

Leftover turkey meat

Egg noodles

Matzah balls

Directions:

Place all ingredients in  large stockpot and cover with  cold water and stock (add additional water and/or stock if needed). Bring to a boil and then reduce heat to medium.

Simmer for 2 hours, skimming the top of the soup to remove fat and any scum that rises to the top.

Remove turkey and vegetables and set aside. Simmer again on low-medium heat for another 30-45 minutes until stock has reduced just slightly and flavor is rich.

Season with salt to taste.

Serve with the cooked carrots, diced leftover turkey meat, cooked egg noodles and matzah balls if desired.

Shannon Sarna, editor of The Nosher. The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at TheNosher.com.