> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/liver-stuffed-kneidlach/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Chicken-Liver Stuffed Matzo Balls

Matzo meal kneidlach with a center of chopped liver, cooked in boiling water and served in soup.

## What you need

### Dumplings

- 1 cup boiling water (250 ml)
- 1 cup matzo meal
- 2 large eggs
- 1 tbsp vegetable oil
- thinly sliced fried onion
- salt and pepper

### Chopped liver

- 7 oz liver (for the kosher version use broiled (kashered) liver)
- fried onion
- salt and pepper
- 2 hard-boiled eggs

## How I make it

### Dough

1. In a regular pot, mix the dumpling ingredients, without the water.
2. Pour the boiling water over everything and stir well.
3. Let stand for at least 3 hours, until the dough is completely cool and easy to handle.

### Chopped liver

1. Fry the liver with the onion and season with salt and pepper.
2. Remove from the heat and let cool. Grind together with the hard-boiled eggs in a food processor.

### Filling and cooking

1. With wet hands, roll the dough into smooth balls.
2. Make a well in the center of each ball, fill with chopped liver and seal well.
3. Cook in lightly salted boiling water, without crowding, for about 10-15 minutes.

## What I've learned

- For 45 dumplings I make three times the dough, and 7 oz (200 g) of liver is enough for all of them.

Source: https://chefef.com/en-us/recipes/liver-stuffed-kneidlach/