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!
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.
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 tsp of mix together to form a meatball. Place on lined sheet and continue with remaining meat.
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.
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.