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Stuffed Matzo Balls with Chicken Soup

Jewish Holidays, Soups
Author: "Aunt" Betty
Print Recipe

Ingredients

Stuffed Matzo Balls

  • 5 lg eggs
  • 4 Tbsp vegetable oil, divided
  • 1 cup matzo meal
  • 1-1/2 tsp salt
  • 1/3 cup club soda
  • 1 Tbsp oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/3 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 3/4 cup finely diced cooked chicken
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp pepper
  • 1/4 tsp dried sage

Chicken Soup

  • 4 lbs chicken, quartered
  • 3 qts cold water
  • 6 lg carrots, peeled and thinly sliced
  • 4 lg stalks of celery with leaves, thinly sliced
  • 2 Tbsp minced fresh dill
  • 1 Tbsp kosher salt
  • 3 small parsnips, peeled and thinly sliced
  • 1 lg onion cut into 8 wedges
  • 4 sprigs dill
  • 1/4 tsp freshly ground pepper

Instructions

Stuffed Matzo Balls

  • Whisk 4 eggs and 3 tablespoons vegetable oil to blend.
  • Mix in matzo meal and salt.
  • Add club soda, blend well, cover and refrigerate at least 1 hour.
  • Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add onion and celery and sauté until vegetables soften, about 3 minutes.
  • Add parsley and garlic, sauté 1 minute.
  • Transfer vegetable mixture to processor. Add chicken, 1 egg, salt, nutmeg and pepper and sage. Grind to a coarse paste.
  • Transfer to small bowl. Can be prepared 2 hours ahead and refrigerated.
  • Cover baking sheet with plastic wrap then lightly brush plastic with oil.
  • Using moistened hands, roll matzo ball mixture into 12 (1-1/2 inch) matzo balls.
  • Make a deep hole in matzo balls, place 1 tablespoon of filling into each hole, then reform matzo balls to enclose stuffing.
  • Drop matzo balls into boiling water, cover and cook 35 minutes.

Chicken Soup

  • In stock pot heat chicken and water to a boil, skimming foam.
  • Leave out 2 cups of the sliced carrots, 1 sliced celery stalk, dill and 1 teaspoon kosher salt. Add every else to the pot.
  • Simmer partially covered until chicken is cooked, about 1 hour.
  • Remove chicken to plate. When cool, discard skin and bones and shred meat.
  • Strain soup through cheesecloth-lined sieve into clean pot. Press solids to extract liquid.
  • Add remaining carrots, celery and salt. Simmer, covered, 15 minutes or until vegetables are tender.
  • To serve, combine soup and matzo balls then sprinkle with dill.

Notes

Adapted from "Thyme in the Kitchen" cookbook.