Charoset and Walnut Stuffed Matzo Balls

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Light and fluffy matzo balls filled with a sweet charoset and crunchy walnuts, blending traditional Passover flavors into a comforting dish. This Jewish-inspired Passover recipe, ready in about 70 minutes, pairs matzo meal, eggs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup matzo meal
• 2 large eggs
• 2 tbsp vegetable oil
• 1/2 cup, chilled seltzer water
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 medium, peeled and finely chopped apples
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1/4 tsp cinnamon
• 1/3 cup, finely chopped walnuts

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk 2 large eggs with 2 tbsp vegetable oil, 1 tsp salt, and 1/4 tsp ground black pepper.
2. Step 2: Stir in 1 cup matzo meal and 1/2 cup chilled seltzer water until mixture is combined. Refrigerate the dough for 30 minutes to firm up.
3. Step 3: For the filling, mix 1 peeled finely chopped apple, 1 tbsp red wine vinegar, 1 tbsp honey, 1/4 tsp cinnamon, and 1/3 cup finely chopped walnuts in a small bowl.
4. Step 4: Wet your hands and form 8 equal portions of matzo dough. Flatten each portion in your palm, place about 1 tbsp of the apple-walnut filling in the center, then carefully fold the dough around the filling to form a sealed ball.
5. Step 5: Bring a large pot of salted water to a gentle boil, then reduce to a simmer. Carefully drop the stuffed matzo balls into the water and cook for 30 minutes, uncovered, until they puff and float to the surface.
6. Step 6: Remove with a slotted spoon and serve warm in soup or with a drizzle of extra honey.