1. Make an ultra-seasoned meat mixture — since you’re enjoying it in very tiny bites. Whether you opt for a sofrito of cooked onions, carrots & peppers; dry spices or fresh herbs, use a lot so that you can really taste the flavor.
  2. Start by making 1/2″ meatballs. Make them small, and measure as you go to make sure they’re not creeping larger. Remember, this is the filling!
  3. Use a cookie scoop to measure your matzah ball mixture to ensure that they are all similar sized, and therefore cook at the same time.
  4. Fill your matzoh balls by wrapping. Rebecca Firkser suggests flattening each portion of matzo ball dough into a disk, putting the meat filling on top, then gently folding the dough around it and rolling it in your hands to seal.
  5. Cook in salted water, not in your broth. Bring water to a boil, add matzoh balls, and cook, 10-15 minutes, at a gentle simmer (a rapid boil could cause them to fall apart). To test for doneness, cut one in half. Total cooking time will vary. It’s best to cook these ahead, and then keep them in a single layer on a tray. Pour boiling water over the tray to reheat before serving.

 

Recipes for Filled Matzoh Balls

Ground Meat recipes that would make great Matzoh Ball fillings

NOTE: You may need to substitute matzoh meal if any of these recipes call for breadcrumbs or flour.