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Saturday, February 23, 2013

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!

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