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South African-Lithuanian Stuffed Matzo Balls

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  • 1/4 lb Ground beef
  • 1 tb Vegetable oil
  • 2 lg Egg yolks
  • 2 tb Chicken fat; softened
  • 2 tb Matzo meal; approximately
  • 1 pn Salt
  • 1/4 ts Cinnamon
  • 2 lg Eggs
  • 2 c Water
  • 10 ts Chicken fat
  • 1 1/4 c Matzo meal; approximately
  • 1 ts Salt; or to taste
  • 3 qt Salted water; rapidly boiling
  • 2 ts Cinnamon


Saute the meat in the oil in a skillet until brown. Drain and cool and combine with the egg yolks, chicken fat, matzo meal, salt and cinnamon. Refrigerate at least one hour.
Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat and mix well. Add enough matzo meal and salt to make a soft mass. Refrigerate at least one hour.
Divide the matzo meal mixture into 8-10 balls of equal size. Flatten, then and place 1 tsp of meat filling in the center of each. Enclose the filling, pinch the edges together and form into balls.
Place the matzo balls into the 3 qts of rapidly boiling salted water and simmer 20 minutes. Preheat the oven to 400F. Drain the matzo balls and place in a pan greased with chicken fat, cover with remaining 4 tsp chicken fat and sprinkle with cinnamon. Bake 15-20 minutes or until slightly browned.
Serve with chicken soup.
Recipe by: : The Jewish Holiday Kitchen_ by Joan Nathan.
Posted to JEWISH-FOOD digest Volume 98 #006 by (Lisa Montag) on Jan 5, 1998