Stuffed Matzo Ball Soup (Meat)
Contributed by Eileen Goltz.

Ingredients Matzo Balls: 4 large eggs 3 tablespoons vegetable oil 1 cup unsalted matzo meal 1 1/2 teaspoons coarse salt 1/3 cup club soda Stuffing: 1 tablespoon vegetable oil 1/2 cup finely chopped onion 1/4 cup finely chopped celery 1/3 cup chopped fresh parsley 1 large clove garlic, minced 3/4 cup finely diced cooked chicken, about 3 -1/2 ounces 1 large egg 1/4 teaspoon sage 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground pepper Soup: 8 cups chicken stock, or canned LS broth 1 medium carrot, thinly sliced 1 tablespoon chopped fresh parsley

Instructions

MATZO BALLS: Whisk oil and eggs to blend in medium bowl. Mix in matzo meal and salt. Add club soda and blend well. Cover and refrigerate at least 1 hour. (Can be prepared 1 day ahead.)

STUFFING: Heat oil in small skillet over medium heat. Add onion and celery and saute til vegetables soften, about 3 minutes. Add parsley and garlic and saute 1 minute. Transfer vegetable mixture to processor. Add chicken, egg, sage, salt, nutmeg and pepper; grind to coarse paste. Transfer stuffing to small bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.) Cover baking sheet with plastic wrap; lightly brush plastic wrap with oil. Using moistened hands, roll matzo ball mixture into 12 (1 -1/2 -inch) balls and place on prepared sheet. Make deep hole in balls. Place 1 tablespoon filling into each hole. Re-form matzo balls, enclosing stuffing. Bring large pot of salted water to boil over medium-high heat. Drop matzo balls into pot. Cover and cook til matzo balls are tender and cooked through, about 35 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be prepared 1 day ahead, Cover and refrigerate.)

Serving Size

Makes 6 servings, this recipe can be doubled or tripled.

Notes

STUFFED MATZO BALL SOUP Source: Bon Appetit Magazine March 1993 p. 83 Fresh Parsley and Sage tend to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on checking fresh herbs for insect infestation.

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