3 Large egg whites, beaten with a fork
1 small onion, finely grated
2 tbsp TURKEY BROTH or low-sodium chicken broth
2 tbsp vegetable oil
1/2 tsp salt
1/8 tsp coarse ground black pepper
1/4 tsp ground ginger
1/2 c matzo meal
1 lb TURKEY CUTLETS, chopped into bite-sized pieces
30 oz TURKEY BROTH or low-sodium chicken broth
2 to 3 green onions, sliced thin, tops included
1 tbsp onion flakes
1/2 tsp garlic powder
Stir together egg whites, onion, poultry broth, oil, salt, pepper and ginger in a small bowl. Very gradually, fold in the matzo meal, stirring as little as possible. Chill, covered, in the refrigerator for at least 2 hours.
Bring a large pot of salted water to a low boil. Using cool, wet hands, gently shape the matzo mixture into eight 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 and wet in the center.
Remove matzo balls with a slotted spoon. Cover and set aside.
Assemble all soup ingredients and bring to a boil. Immediately, cover and reduce heat.
Simmer for 30 minutes over low-medium heat.
To serve, place two matzo balls in each bowl and ladle the turkey soup over them.