Chicken Liver-Stuffed Matzah Balls

Adapted from recipe by Chef Israel Aharoni


1-1/3 cups matzo meal

2 large eggs

¼ cup chopped fresh parsley

3 tablespoons rendered chicken fat or vegetable oil

Salt and freshly ground pepper to taste

1 cup water

1 medium onion, chopped

¼ pound fresh chicken livers

10 cups chicken broth


Put the matzah meal in a mixing bowl with the eggs, parsley, 1 tablespoon of the oil or chicken fat, and salt and pepper to taste. Mix well with a fork. Add enough water to make a soft dough. Cover with plastic wrap and refrigerate for one hour.

Sauté onions in 1 tablespoon schmaltz or oil over medium heat until soft, not browned. Add the livers. Continue sautéing for about seven minutes, or until the liver is cooked through. Cool slightly and transfer liver and onions to the bowl of a food processor fitted with a metal blade. Pulse to coarsely chop. (If you have a grinder, use it in place of the food processor.)

Using wet hands, roll about 2 tablespoons of the matzah meal mixture into a ball. Using your finger, make a hole in center of the ball and stuff a heaping teaspoon of the liver filling into the hole. Then roll the dough back into a ball to encase the filling. Repeat with the remaining matzah meal mixture and filling.

Place a double layer of paper towels on counter near stovetop. Place remaining tablespoon of schmaltz or oil into a large skillet over medium heat. Fry matzah balls until lightly browned. Transfer fried matzah balls to paper towels to drain.

Bring chicken soup to a light boil in a large soup pot. Carefully spoon matzah balls into soup, reduce heat and simmer together for about 12 minutes.

Makes 10-15 matzah balls.