Chicken Stuffed Matzo Balls
Servings
15 Servings
Ingredients
- 4 eggs
- ¼ cup 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
- 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
Instructions
Matzo Balls:
- Stir together eggs, evoo, broth, matzo meal, baking powder, salt, and ginger (if using).
- Put in refrigerator to allow matzo meal to hydrate while you make the filling.
Chicken Meatballs:
- Line baking sheet with parchment paper.
- Mix together chicken, evoo, yolk, shallot, garlic, parsley or dill, salt, and pepper.
- With wet hands, gently roll about 1 teaspoon of mix together to form a meatball. Place on lined sheet and continue with remaining meat.
- 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.
- 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.
- 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.