Bolas de Matzá Rellenas de Pollo

Ingredientes

• 4 eggs
• 1/4 cup extra virgin olive oil (or poultry fat or coconut oil)
• 1/4 cup chicken broth or vegetable broth
• 1 cup matzo meal
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger (optional)
• 1/2 pound ground chicken
• 2 teaspoons extra virgin olive oil
• 1 egg yolk
• 1 small shallot (minced)
• 1 garlic clove (grated on microplane)
• 2 tablespoons fresh chopped parsley or dill
• 1/2 teaspoon kosher salt
• Pinch freshly ground black pepper

Preparación

1. 1

   --- Matzo Balls: ---

2. 2

   Stir together eggs, evoo, broth, matzo meal, baking powder, salt, and ginger (if using).

3. 3

   Put in refrigerator to allow matzo meal to hydrate while you make the filling.

4. 4

   --- Chicken Meatballs: ---

5. 5

   Line baking sheet with parchment paper.

6. 6

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

7. 7

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

8. 8

   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.

9. 9

   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.

10. 10

    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.