Stuffed Matzo Ball Soup With Meat

Matzo ball soup is a staple of the Passover Seder meal.

Jewish dietary laws are very strict on what types of foods can be eaten, especially during certain times of the year, such as Passover. These dietary laws are also enforced on a daily basis, especially around what type of animals can be eaten and how they can be prepared. Matzo is a ground meal that makes unleavened bread. Although matzo balls are traditionally seasoned with salt and ground black pepper, they can be rather bland. One way to spice them up in soup is to fill them with a savory meat stuffing -- one that still meets the requirements of Jewish dietary law, such as chicken.

Things You'll Need

• 5 whole eggs
• 5 tablespoons of vegetable oil
• Bowls
• Whisk
• 1 cup of unsalted matzo meal
• 3 teaspoons of salt
• 1/3 cup of club soda
• Plastic wrap
• Skillets
• 2 boneless, skinless chicken breasts
• 2 teaspoons of ground black pepper
• Instant-read thermometer
• Knife
• 1/2 cup of diced onion
• 1/2 cup of diced celery
• 1/3 cup of fresh parsley or 2 tablespoons of dried parsley
• 2 garlic cloves
• Food processor
• 1/4 teaspoon of dried sage
• 1/8 teaspoon of ground nutmeg
• Stockpot
• 12 cups of chicken broth or vegetable broth
• 2 carrots
• Baking sheet
• Wax paper
• Ice cream scoop

Instructions

1. Blend 4 whole eggs and 3 tablespoons of vegetable oil in a medium-sized bowl using a whisk. Add 1 cup of unsalted matzo meal and 1 teaspoon of salt. Whisk well again. Add 1/3 cup of club soda and blend well. Cover the bowl with plastic wrap and store in the refrigerator overnight.

2. Heat a medium skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Add two boneless, skinless chicken breasts to the skillet. Lightly sprinkle both sides of the breasts with salt and ground black pepper. Cook the chicken for about 20 minutes or until an instant-read thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the chicken.

3. Remove the chicken and allow to cool. Finely dice the chicken with a knife and set aside.

4. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Add 1/2 cup each of diced onion and diced celery. Saute for about five minutes until the vegetables begin to soften.

5. Add 1/3 cup of fresh parsley -- or 2 tablespoons of dried parsley -- and 2 minced garlic cloves to the onion-celery mixture. Cook for two minutes. Add mixture to food processor.

6. Add 1 whole egg, 1 cup of diced chicken 1/4 teaspoon each of dried sage and salt and 1/8 teaspoon each of ground nutmeg and black pepper to the food processor. Pulse several times -- in one-second increments -- until you have created a coarse paste.

7. Fill a large stockpot with 12 cups of chicken or vegetable broth. Peel and finely dice 2 carrots and add to the stockpot. Bring the stockpot to a boil.

8. Line a baking sheet with wax paper. Remove the matzo dough from the refrigerator. Scoop the dough with an ice cream scoop and create 12 matzo dough balls that are 1 to 2 inches in diameter.

9. Press your thumb in the middle of the dough to create a small pocket. Take a small amount of the chicken filling and place it in the center of the matzo dough. Wrap the dough around the meat mixture. Place the dough ball on the baking sheet. Repeat for all remaining matzo dough balls.

10. Add the matzo dough balls to the soup and cook for 45 minutes until dough balls are tender.