9 Large egg whites, beaten with a fork
1 Large onion, finely grated
1/3 c TURKEY BROTH or low-sodium chicken broth
1/3 c vegetable oil
1 tsp kosher salt
1/4 tsp coarse ground black pepper
3/4 tsp ground ginger
1-1/2 c matzo meal
3 lbs TURKEY CUTLETS, cut into bite-sized pieces
3 qt TURKEY BROTH or low-sodium chicken broth
1 Bunch green onions, sliced thin, tops included
3 tbsp onion flakes
1-1/2 tsp garlic powder
Stir together egg whites, onion, poultry broth, oil, salt, pepper and ginger in a medium bowl. Gradually, fold in the matzo meal, stirring as little as possible. Chill, covered, in the refrigerator for at least 2 hours.
Bring a large stock pot of salted water to a low boil. Using cool, wet hands, gently shape the matzo mixture into 24 balls about 1-1/4 inches in diameter. Gently add the matzo balls to the boiling water.
Partially cover the pot and poach the matzo balls at a quiet simmer for about 30 minutes, or until puffed, light and delicate throughout. Cut into one to make sure it is not dark or wet in the center.
Remove matzo balls with a slotted spoon. Cover and reserve.
Assemble remaining ingredients and bring to a boil. Immediately, cover and reduce heat.
Gently simmer for 30 minutes over low-medium heat.
To serve, place two matzo balls in each bowl and ladle the turkey soup over them.