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Chicken Meatball Stuffed Matzo Balls

Chicken Stuffed Matzos Balls
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Chicken Stuffed Matzos Balls

Chicken Meatball Stuffed Matzo Balls

Matzo balls are a great addition to hearty soups during the cold winter months, but stuff them with chicken meatballs, and you're changing the game!

Yields15 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

Matzo Balls:
 4 eggs
 ¼ cup Colavita Extra Virgin Olive Oil
 ¼ cup chicken or vegetable broth
 1 cup matzo meal
 ½ tsp baking powder
 1 tsp kosher salt
 ½ tsp ground ginger (optional)
Chicken Meatballs:
 ½ lb ground chicken
 2 tsp Colavita Extra Virgin Olive Oil
 1 egg yolk
 1 small shallot, minced
 1 garlic clove, grated on a microplane
 2 fresh chopped parsley or dill
 ½ kosher salt
 freshly ground black pepper

Directions

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:
3

Line baking sheet with parchment paper.

4

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

5

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

6

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

7

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.

8

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.

Ingredients

Matzo Balls:
 4 eggs
 ¼ cup Colavita Extra Virgin Olive Oil
 ¼ cup chicken or vegetable broth
 1 cup matzo meal
 ½ tsp baking powder
 1 tsp kosher salt
 ½ tsp ground ginger (optional)
Chicken Meatballs:
 ½ lb ground chicken
 2 tsp Colavita Extra Virgin Olive Oil
 1 egg yolk
 1 small shallot, minced
 1 garlic clove, grated on a microplane
 2 fresh chopped parsley or dill
 ½ kosher salt
 freshly ground black pepper

Directions

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:
3

Line baking sheet with parchment paper.

4

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

5

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

6

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

7

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.

8

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.

Chicken Meatball Stuffed Matzo Balls

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