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

Stuffed Matzah Balls
This recipe is kosher for Passover.
Stuffed Matzah Balls Eileen Goltz | Meat
2 hours, 45 minutes 45 minutes
1 hour
1 hour
6 servings (12 matzah balls)

  • Source: Bon Appetit Magazine March 1993 p. 83
  • Fresh Parsley and Sage tend to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking fresh herbs for insect infestation.
Ingredients
  • 4 large eggs
  • 3 Tablespoons vegetable oil
  • 1 cup unsalted matzah meal
  • 1½ teaspoons coarse salt
  • ⅓ cup club soda

    Stuffing:
  • 1 Tablespoon vegetable oil
  • ½ cup finely-chopped onion
  • ¼ cup finely-chopped celery
  • ⅓ cup chopped fresh parsley
  • 1 large clove garlic, minced
  • ¾ cup finely-diced cooked chicken, about 3½ oz.
  • 1 large egg
  • ¼ teaspoon sage
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground pepper

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

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

This recipe can be doubled or tripled.


Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

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 unscented liquid detergent may be used. However, for health reasons, care must be taken to 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.

Please note: To prepare herbs such as cilantro, dill or parsley for use in soups wash them thoroughly and place in a cooking bag.