A Different Matzo Ball

One day, last February, my then 8 year old grandson, Matan, asked me why I had never thought to make stuffed matzo balls.  That got me thinking and after much experimentation, I came up with this recipe.
The chicken stuffed matzo balls are absolutely delicious and will put a smile on your face.
Give it a try for Pesach!  They will be the hit of your seder!

Chicken Stuffed Matzo Balls

makes 12 to 16

CHICKEN FILLING

1/3 pound ground chicken breast

1 tablespoon chopped fresh dill

1 clove garlic, pressed or minced very fine

1/4 teaspoon ground cumin, or to taste

1/4 teaspoon ground turmeric

1/8 teaspoon ground black pepper

1/4 teaspoon salt

1 tablespoon matzo meal

MATZO BALLS

4 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons chicken fat or grape seed oil

3 tablespoons chopped parsley

1 cup matzo meal

1/2 teaspoon garlic powder (optional)

12 teaspoon ground ginger (optional)

2 tablespoons seltzer

4 to 6 quarts chicken soup or boiling water

CHICKEN

Preheat the oven to 350 degrees.  Line a baking sheet with non-stick aluminum foil.

Mix all the ingredients together until well combined.  Shape into 12 to 16 small balls.

Place on the baking sheet and bake in the preheated oven for 10 to 15 minutes.

MATZO BALLS

In a large bowl, beat the eggs.  Add the salt, pepper oil, garlic, ginger and parsley and mix until well combined.  Fold in the matzo meal, add the seltzer and stir gently until well blended.

Cover and refrigerate at least 1 hour, not longer than overnight.

STUFFING AND COOKING THE MATZO BALLS

With oiled hands, form the mixture into 12 to 16 walnut sized balls.  Make a depression in the center and place a chicken ball in the center.  Seal around the chicken.

Drop the balls into boiling chicken soup or well salted water.  Cook for 20 to 30 minutes or until done.

Serve in chicken soup with carrots and garnish with chopped dill.

Sharyn Rosler (c) March, 2012

Enjoy!

Salad for a winter's dinner

I know it's been a long time since I've posted anything. The truth is, we've been doing a lot of traveling and very little cooking. Forgive me. I'M BACK!!!

I made the best salad the other day. A healthy, delicious kale salad. So yummy!  I know you'll enjoy it, and so will your family.

Yummy Kale Salad

1 large bunch of kale
Grated zest of 1 lemon
1/3 cup freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons pure maple syrup
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced sweet onion

Wash the kale well. Remove the large center rib. Cut the kale into thin strips (julienne). Place the strips in a large, non-reactive bowl.
Mix together the lemon zest, lemon juice, salt, pepper, maple syrup, and olive oil.
Pour half the dressing over the kale and mix well so every piece of kale is coated. Cover and refrigerate at least 12 hours.
When ready to serve, toss with the remaining dressing, the Parmesan cheese, and the onions. Pour into a large platter and serve.
For parve, omit the cheese and toss in 3 tablespoons toasted sesame seeds.
B'tayavon!