Chicken-Stuffed Matzo Balls Recipe For Passover Or Anytime | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Chicken-Stuffed Matzo Balls Recipe For Passover Or Anytime | The Nibble Webzine Of Food Adventures
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Chicken-Stuffed Matzo Balls Recipe For Passover Or Anytime

This recipe from Colavita has a new take on matzo balls and chicken soup.

The matzo (matzoh) balls are stuffed with chicken meatballs!

Plus, this is a healthier chicken soup. Extra virgin olive oil replaces the chicken fat (schmaltz).

This recipe is only for the stuffed matzo balls. Use your own favorite chicken soup recipe or our classic Jewish chicken soup. See more chicken soup recipes below.

Also, you don’t need chicken soup to enjoy these stuffed matzoh balls. You can put them in other soups, stews, atop grains, on a plate as a side, or atop a salad—green salad, even chicken salad!

> The history of chicken.

> The history of meatballs.

>The history of soup.

Prep time is 30 minutes, and cook time is 30 minutes.
Ingredients For 16 Servings

For The Chicken Matzo Balls

  • 4 eggs
  • ¼ cup Colavita Extra Virgin Olive Oil
  • ¼ cup chicken or vegetable broth
  • 1 cup matzo meal
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger (optional)
    For The Chicken Meatballs

  • ½ pound ground chicken
  • 2 teaspoons Colavita Extra Virgin Olive Oil
  • 1 egg yolk
  • 1 small shallot, minced
  • 1 garlic clove, grated on a microplane
  • 2 tablespoons fresh chopped parsley or dill (or both)
  • ½ teaspoon kosher salt
  • Pinch freshly ground black pepper

    1. MAKE the matzo balls. Stir together the eggs, olive oil, broth, matzo meal, baking powder, salt, and ginger. Place it in the fridge to allow the matzo meal to hydrate.

    2. MAKE the chicken meatballs. Line the baking sheet with parchment paper. Mix together the chicken, olive oil, egg yolk, shallot, garlic, parsley or dill, and salt and pepper.

    3. USE wet hands to gently roll about 1 teaspoon of mix together to form a meatball. Place on the baking sheet and continue with the remaining meat mixture.

    4. SCOOP about 2 teaspoons of matzo ball mix and flatten it with moist hands. Roll the chicken ball inside the matzo mix and then roll them together to seal. Continue with the remaining mix.

    5. BRING a pot of water, with a tight-fitting lid, to a boil. Add the stuffed matzo balls and reduce the heat to a simmer. Cover and simmer for 30 minutes.

    6. TRANSFER the matzo balls to a pan to cool before serving them with your favorite soup or stew. The matzoh ball meatballs can be stored, covered, in the refrigerator for 2 days, or in the freezer for 1 month.

  • Chicken, Corn & Tortilla Soup
  • Chicken Noodle Soup
  • Chicken Soup With Root Vegetables
  • Classic Jewish Chicken Soup
  • Egg Drop Soup
  • Japanese Chicken Noodle Soup
  • Mexican Chicken Soup
  • Mexican Chicken & Rice Soup
  • Peppercorn Mélange Chicken & Udon Noodles In Lemongrass-Saké Broth
  • Tom Kha Gai, Thai Chicken Soup With Coconut Milk
  • Tortellini En Brodo
  • Truffled Matzo Ball Soup
    > Chicken Soup Glossary: Different Types Of Chicken Soup


    Bowls Of Chicken Soup With Chicken Matzoh Balls
    [1] Chicken-stuffed matzo balls. The recipe is below (photo © Colavita Olive Oil).

    Pot Of Fresh Dill
    [2] The mato balls need fresh dill or parsley (photo © Wuestenigel | CC-BY-2.0-license).

    Curly parsley on a plate.
    [3] Fresh parsley. If you have leftover parsley, chop it into a salad (photo © Cava).

    Colavita Extra Virgin Olive Oil
    [4] Extra virgin olive oil replaces high-cholesterol chicken fat (photo © The Fresh Market | Facebook).

    Carton Of HEB Chicken Broth
    [5] You can use chicken broth or vegetable broth (photo © HEB).



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