Chicken Stuffed Matzah Balls

INGREDIENTS 

(Yields 15-18 matzo balls) 

 

Matzo Balls 

4 eggs 

¼ cup extra virgin olive oil, such as Colavita, or poultry fat, or coconut oil 

¼ cup chicken broth or vegetable broth 

1 cup matzo meal 

½ teaspoon baking powder 

1 teaspoon kosher salt 

(Optional) ½ teaspoon ground ginger  

 

Chicken Meatballs 

½ pound ground chicken 

2 teaspoons extra virgin olive oil, such as Colavita 

1 egg yolk 

1 small shallot, minced 

1 garlic clove, grated on microplane 

2 tablespoons fresh chopped parsley or dill 

½ teaspoon kosher salt 

pinch freshly ground black pepper 

 

 

PREPARATION 

Matzo Balls: 

1. Stir together eggs,evoo, broth, matzo meal, baking powder, salt, and ginger (if using).

 

2. Put in refrigerator to allow matzo meal to hydrate while you make the filling.

 

 

Chicken Meatballs: 

1. Line baking sheet with parchment paper.

 

2. Mix together chicken,evoo, yolk, shallot, garlic, parsley or dill, salt, and pepper.

 

3. With wet hands, gently roll about 1 teaspoon of mix together to form a meatball. Place on lined sheet and continue with remaining meat.

 

4. Scoop about 2 teaspoons of matzo ball mix and flatten with moist hands. Roll ball inside matzo mix and roll together to seal. Continue with remaining mix.

 

5. Bring a pot of water, with atight-fittinglid, to a boil. Add stuffed matzo balls and reduce heat. Cover and simmer for 30 minutes.  

 

6. Transfer matzo balls to a pan to cool before serving with favorite soup or stew. Meatballs can be stored covered in the refrigerator for 2 days, or freezer for 1 month.