Please consult the OU's guidelines for checking fruits and vegetables.

Stuffed Matzo Ball Soup (Meat)

Eileen Goltz. | Meat

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.

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.)

Insect Inspection for Parsley and Sage: Fresh Parsley, Sage and other herbs, such as basil, dill, mint, oregano, rosemary, and thyme tend to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on checking fresh herbs for insect infestation Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used. Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure. Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.