Source: Bon Appetit Magazine March 1993 p. 83

Yield: 6 servings




MATZO BALLS: Whisk oil and eggs to blend in medium bowl. 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.)

STUFFING: Heat oil in small skillet over medium heat. Add onion and celery and saute til vegetables soften, about 3 minutes. Add parsley and garlic and saute 1 minute. Transfer vegetable mixture to processor. Add chicken, egg, sage, salt, nutmeg and pepper; grind to coarse paste. Transfer stuffing to small bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Cover baking sheet with plastic wrap; lightly brush plastic wrap with oil. Using moistened hands, roll matzo ball mixture into 12 (1 -1/2 -inch) balls and place on prepared sheet. Make deep hole in balls. Place 1 tablespoon filling into each hole. Re-form matzo balls, enclosing stuffing.

Bring large pot of salted water to boil over medium-high heat. Drop matzo balls into pot. Cover and cook til matzo balls are tender and cooked through, about 35 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be prepared 1 day ahead, Cover and refrigerate.)

SOUP: Simmer chicken stock and carrot in large saucepan over medium heat til carrot is tender, about 8 minutes. Season to taste with salt and pepper. Add matzo balls and parsley to stock. Simmer til heated through, about 10 minutes. Ladle soup and matzo balls and serve.