Raise the ante with not just homemade matzo balls but with stuffed matzo balls. Delish! Serve with favorite soups, stews, or just because.
Stuffed matzo balls can be cooked ahead and stored, covered in the refrigerator for 2 days, or frozen on a sheet pan and then gathered into a reusable, disposable bag for up to 2 months. No need to thaw before serving. Just place frozen matzo balls in hot soup and allow to thaw for about 15 minutes, depending upon their size.
- Cook Time
- Prep Time
- 15 to 18 stuffed matzo ballsServings
- 4 eggs
- ¼ cup extra virgin olive oil, such as Colavita extra virgin olive oil, 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
- ½ teaspoon ground ginger (optional)
- ½ pound ground chicken
- 2 teaspoons extra virgin olive oil, , such as Colavita extra virgin olive oil
- 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
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.
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 a tight fitting lid, 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.