Description
Tender matzo balls stuffed with juicy seasoned beef meatballs, gently simmered in flavorful chicken broth with carrots and fresh dill for the ultimate comforting homemade meal.
Ingredients
Scale
- 1 cup matzo meal
- 4 large eggs
- 8 cups chicken broth
- 1 small onion, finely chopped
- 1/2 pound ground beef
- 2 tablespoons fresh dill, chopped
- 2 medium carrots, sliced
- 1/4 cup schmaltz or vegetable oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Bring the chicken broth to a gentle simmer in a large soup pot over medium heat.
- In a large bowl, combine the matzo meal, eggs, schmaltz or vegetable oil, half of the chopped onion, 1 teaspoon salt, 1/4 teaspoon black pepper, and chopped dill. Refrigerate for 20 minutes.
- Add the sliced carrots and remaining onion to the simmering broth.
- In a separate bowl, mix the ground beef with the remaining salt and black pepper. Shape into 12 small meatballs.
- Scoop portions of the chilled matzo mixture into your hand, flatten gently, place a meatball in the center, and carefully seal the matzo mixture around it.
- Carefully lower the stuffed matzo balls into the simmering broth.
- Cover loosely and simmer gently for 40 minutes until fluffy and fully cooked through.
- Taste the broth and adjust seasoning if needed.
- Serve hot with extra fresh dill if desired.
Notes
- Keep the broth at a gentle simmer to prevent the matzo balls from breaking apart.
- Wet your hands slightly when shaping the matzo balls to prevent sticking.
- The flavors become even richer after resting overnight in the refrigerator.
- Freeze leftovers in broth for easy reheating later.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 165mg
Keywords: meatball stuffed matzo balls, stuffed matzo ball soup, jewish comfort food, homemade matzo balls, beef stuffed matzo balls, matzo ball soup recipe