Stuffed Matzo Ball Soup with Chicken and Apples

Ingredients

• •1¼ cups matzo meal
• •2 tablespoons extra-virgin olive oil
• •2 teaspoons fine sea salt
• •¼ teaspoon finely ground cubeb pepper
• •1 tablespoon nigella or black-sesame seeds
• •1 large egg
• •¼ pound ground chicken
• •⅛ teaspoon ground fennel
• •½ teaspoon orgeat
• •¼ teaspoon fine sea salt
• •⅛ teaspoon freshly ground black pepper
• •⅓ cup olive oil
• •2 whole Granny Smith apples
• •2 whole Golden Delicious apples
• •2½ tablespoons Calvados
• •3½ cups low-sodium chicken broth
• •2 teaspoons nigella or black-sesame seeds
• •garnish

Cooking Instructions

1. 1.

   In a medium bowl, combine the matzo meal, oil, salt, pepper, and nigella seeds. Add 1 cup boiling water and mix well to incorporate. Add the egg, incorporating quickly to avoid partially cooking it. Using wet hands, form the dough into 12 equal-size disks and reserve.

   10 min

2. 2.

   In a medium bowl, combine the chicken, fennel, orgeat or almond extract, salt, and pepper. Using wet hands, form the mixture into 12 equal-size balls. Place a ball of filling on a matzo-meal disk and pinch and roll the edges together to form a ball. Repeat with remaining filling and matzo-meal disks.

   15 min

3. 3.

   Bring a large pot of salted water to a boil. Gently add the stuffed matzo balls, reduce heat, cover, and simmer until matzo balls are cooked through and float, 20 to 25 minutes.

   25 min

4. 4.

   In a medium saucepan over medium-high heat, heat the oil. Add the apples and sauté until slightly softened, about 5 minutes. Add the Calvados and stir, scraping up any bits on the bottom of the pan, until most of the Calvados has evaporated, about 2 minutes. Remove apples from pan and reserve.

   7 min

5. 5.

   In a pot, heat the broth until just simmering. Divide the apples among four soup bowls, then ladle broth and matzo balls into each bowl. Garnish with nigella seeds before serving.

   5 min