Directions

1. 1

   In a large mixing bowl, combine the ground chicken, ground beef, matzo meal, egg, finely chopped marjoram, kosher salt, and freshly ground black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.

2. 2

   Form the meat mixture into 12 to 16 evenly sized meatballs, approximately 1½ inches in diameter.

3. 3

   Heat the extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the meatballs and brown them on all sides, about 8 to 10 minutes total. Remove the meatballs and set aside on a plate.

4. 4

   In the same pot, add the finely diced onion and sauté until softened and translucent, about 5 minutes, stirring occasionally.

5. 5

   Return the meatballs to the pot along with approximately 4 cups of water (or enough to nearly cover them), stirring gently to combine. Bring the liquid to a simmer over medium heat.

6. 6

   Cover the pot and reduce heat to medium-low. Simmer gently for 60 to 75 minutes, until the meatballs are fully cooked through (internal temperature 160F for ground meat), and the broth is richly flavored. Skim any foam that rises to the surface during cooking.

7. 7

   Season the fricassée to taste with additional kosher salt and freshly ground black pepper. Serve hot in shallow bowls, distributing the meatballs and aromatic broth evenly among servings.