Chicken Stuffed Matzo Balls

Raise the ante with not just homemade matzo balls but with stuffed matzo balls. Delish! Serve with favorite soups, stews, or just because.

2 min

JamieGeller .com

Posted on 20.04.22

0 Comments
Stuffed matzo balls can be cooked ahead and stored, covered in the refrigerator for 2 days, or frozen on a sheet pan and then gathered into a reusable, disposable bag for up to 2 months. No need to thaw before serving. Just place frozen matzo balls in hot soup and allow to thaw for about 15 minutes, depending upon their size.  

 

 

 

Cooking Time: 30 minutes 

Preparation Time: 30 minutes 

Level of Difficulty: Easy 

Kashrut Type: Meat 

 

 

INGREDIENTS 

(Yields 15-18 matzo balls) 

 

Matzo Balls 

4 eggs 

¼ cup extra virgin olive oil, such as Colavita, or poultry fat, or coconut oil 

¼ cup chicken broth or vegetable broth 

1 cup matzo meal 

½ teaspoon baking powder 

1 teaspoon kosher salt 

(Optional) ½ teaspoon ground ginger  

 

Chicken Meatballs 

½ pound ground chicken 

2 teaspoons extra virgin olive oil, such as Colavita 

1 egg yolk 

1 small shallot, minced 

1 garlic clove, grated on microplane 

2 tablespoons fresh chopped parsley or dill 

½ teaspoon kosher salt 

pinch freshly ground black pepper 

 

 

PREPARATION 

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: 

1. Line baking sheet with parchment paper. 

 

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

 

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

 

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

 

5. 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.  

 

6. 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. 

 

 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.