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 soup.
Prep time is 30 minutes, and cook time is 30 minutes.
For The Chicken Matzo Balls
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.