Chicken Stuffed Matzo Balls

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Matzo Balls: ---
2. 2Stir together eggs, evoo, broth, matzo meal, baking powder, salt, and ginger (if using).
3. 3Put in refrigerator to allow matzo meal to hydrate while you make the filling.
4. 4--- Chicken Meatballs: ---
5. 5Line baking sheet with parchment paper.
6. 6Mix together chicken, evoo, yolk, shallot, garlic, parsley or dill, salt, and pepper.
7. 7With wet hands, gently roll about 1 teaspoon of mix together to form a meatball. Place on lined sheet and continue with remaining meat.
8. 8Scoop 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. 9Bring 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. 10Transfer 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.