Turkey Matzo Ball Soup
['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']
In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.
Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.
Taste the broth and season with salt and pepper as needed. Serve immediately.
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