Meatball Stuffed Matzo Balls
Serves: about 20 matzo balls
Matzo Ball Mix
  • 4 eggs
  • 2 Tablespoons olive oil
  • 2 pouches (one box) Lipton Kosher Matzo Ball Mix
Meatball Mix:
  • ½ lb ground beef
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried sage
  • ¼ teaspoon black pepper
Matzo Ball Mix:
  1. Whisk together eggs and oil in a small bowl.
  2. Add matzo ball mix and mix until combined. Refrigerate for about 10-20 minutes, until solid enough to form balls.
Meatball Mix:
  1. Combine all meatball ingredients in a small bowl. Form small meatballs, about half an inch in diameter. Set aside.
  1. Form a ¾ inch ball of matzo ball mix. Use your thumb to make an indentation, then push one of the meatballs into the indentation. Wrap the matzo ball mix around the meatball so that it's fully coated, then roll the matzo ball into a neat ball. Set aside.
  2. Boil the matzo balls in a large pot of salted water for 10 minutes, turning a few times during the ten minutes. Drain and set aside until ready to eat.
  3. For best results, only boil about 6-8 matzo balls at a time. If the water becomes too cloudy after a batch or two, start over with fresh water.
Plan Ahead:
  1. These matzo balls freeze really nicely - freeze these on their own - freeze the soup in a separate container.
Recipe by Overtime Cook at