South African-Lithuanian Stuffed Matzo Balls (Pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz. From The Jewish Holiday Kitchen by Joan Nathan.

Ingredients Meat Filling: 1/4 lb ground beef 1 tablespoons vegetable oil 2 large egg yolks 2 tablespoons chicken fat, softened 2 tablespoons matzo meal, approximately 1 pinch salt 1/4 tsp cinnamon Matzo Balls: 2 large eggs 2 cup water 10 teaspoon chicken fat 1 1/4 cup matzo meal, approximately 1 teaspoon salt, or to taste 3 qt salted water, rapidly boiling 2 teaspoon cinnamon

Instructions

Saute the meat in the oil in a skillet until brown. Drain and cool and combine with the egg yolks, chicken fat, matzo meal, salt and cinnamon. Refrigerate at least one hour. Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat and mix well. Add enough matzo meal and salt to make a soft mass. Refrigerate at least one hour. Divide the matzo meal mixture into 8-10 balls of equal size. Flatten, then and place 1 tsp of meat filling in the center of each. Enclose the filling, pinch the edges together and form into balls. Place the matzo balls into the 3 qts of rapidly boiling salted water and simmer 20 minutes.

Preheat the oven to 400. Drain the matzo balls and place in a pan greased with chicken fat; cover with remaining 4 tsp chicken fat and sprinkle with cinnamon. Bake 15-20 minutes or until slightly browned. Serve with chicken soup. 

Serving Size

Makes 8.

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