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To make matzo balls: Whisk together the eggs, oil and broth. Stir in the matzo meal, salt and pepper. Chill in refrigerator for at least 30 minutes.
To assemble: Line a plate or a baking sheet with a piece of plastic wrap and spray with nonstick spray (or lightly brush with oil). Scoop the matzo mixture into 12 equal portions. Wet your hands and take 1 portion. Flatten it slightly and press a small indentation into the top. Place 1 teaspoon of the picadillo into the indentation, then carefully roll the matzo ball mixture around the filling. Set aside on the plastic-lined sheet. Repeat with remaining matzo balls, wetting hands after each one. The stuffed matzo balls may be covered and refrigerated overnight.
Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add matzo balls to the boiling water. Cover pot and cook 20 to 25 minutes. The matzo balls will increase in size.
Spray a baking dish or sheet with nonstick cooking spray. Remove matzo balls from the water with a slotted spoon and place on the dish or tray. Spray matzo balls with a little more cooking spray, and sprinkle with cinnamon. Bake 15 to 20 minutes, until lightly browned. These may be made 1 day ahead and reheated before serving.
Nutrition information per matzo ball:
Calories 180 Fat 10 g Sodium 400 mg
Carbohydrates 10 g Saturated fat 2 g Calcium 37 mg
Protein 12 g Cholesterol 200 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ bread/starch, 1 ½ lean meat, 1 fat.