• 3/4 c. finely diced cooked chicken (about 3 1/2 oz.)
• 1 egg
• 1/4 tsp. sage
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground pepper
To make matzo ball mixture: Whisk together the 4 eggs and oil in a medium bowl until blended. 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.
To make stuffing: Heat oil in a small skillet over medium heat. Add onion and celery and sauté until vegetables soften, about 3 minutes. Add parsley and garlic, and sauté 1 minute. Transfer vegetable mixture to a food processor. Add chicken, egg, sage, salt, nutmeg and pepper; grind to a coarse paste. Transfer stuffing to a small bowl. Stuffing can be prepared up to 2 hours ahead if covered with plastic wrap and refrigerated.
To assemble matzo balls: Cover baking sheet with plastic wrap; lightly coat plastic wrap with oil or nonstick spray. Using moistened hands, roll matzo ball mixture into 12 (1½ -inch) balls and place on prepared sheet. Make a deep hole in each ball and place 1 teaspoon filling (or whatever fits) into each hole. Re-form matzo balls, enclosing stuffing.
Bring a large pot of salted water to a boil over medium-high heat. Drop matzo balls into pot. Cover and cook until matzo balls are tender and cooked through, about 35 minutes. Using a slotted spoon, transfer matzo balls to bowl. Can be prepared 1 day ahead, if covered and refrigerated.
Nutrition information per matzo ball:
Calories 150 Fat 8 g Sodium 440 mg
Carbohydrates 11 g Saturated fat 2 g Calcium 20 mg
Protein 8 g Cholesterol 90 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, ½ medium-fat meat, 1 fat.
JOAN NATHAN’S MATZO BALLS