The original recipe calls for smoked turkey wing but I chose to make it with a meaty hambone for two reasons. One: I had no idea where to find smoked turkey wing despite my best efforts. Two: I had a meaty hambone in the freezer. Feel free to use bacon if you like. Soup is a flexible dish. The resulting soup is hearty, smoky and chock-full of meat. Of course that’s because I chose to make it that way. If you like meagre scrippits of bacon instead, go ahead and scrimp.