South african-lithuanian stuffed matzo balls

Yield: 8 Servings

Measure Ingredient
¼ pounds Ground beef
1 tablespoon Vegetable oil
2 larges Egg yolks
2 tablespoons Chicken fat; softened
2 tablespoons Matzo meal; approximately
1 pinch Salt
¼ teaspoon Cinnamon
2 larges Eggs
2 cups Water
10 teaspoons Chicken fat
1¼ cup Matzo meal; approximately
1 teaspoon Salt; or to taste
3 quarts Salted water; rapidly boiling
2 teaspoons Cinnamon



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 400F. 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.

Recipe by: : The Jewish Holiday Kitchen_ by Joan Nathan.

Posted to JEWISH-FOOD digest Volume 98 #006 by lisamontag@... (Lisa Montag) on Jan 5, 1998

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