Chicken-Stuffed Matzo Balls Recipe

Next-level matzo balls for your Hanukkah celebration.

Melt chicken fat, butter, or oil in a medium skillet over medium-low heat. Stir in onion and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown with darker browned bits, 20 to 30 minutes, reducing heat as necessary and adding a teaspoon of water if onions start to burn. Set aside to cool.In a large mixing bowl, combine chicken, browned onions, dill, eggs, pepper, and 1 teaspoon salt with your hands until mixture comes together. Add 1/4 cup matzo meal and mix with hands to combine.

Pinch off a small portion of meatball mixture, press into a flat disk, and microwave until cooked, about 10 seconds. Taste for seasoning and add salt and pepper as needed.Wet your hands with cold water and roll meatballs into 1 1/4–inch balls. If cooking meatballs plain, simmer in chicken soup until fully cooked, about 10 minutes.If wrapping meatballs in matzo balls, wet your hands with cold water and pinch off a Ping-Pong-ball-sized portion of matzo ball batter.

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