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Chicken Meatball Stuffed Matzo Balls

Yields16 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

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!

Chicken Meatball Stuffed Matzo Balls

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 tbsp fresh chopped parsley or dill
 ½ tsp kosher salt
 Pint freshly ground black pepper
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 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.

Nutrition Facts

Servings 16