Stuffed Matzo Ball Soup with Chicken and Apples

Ingredients for Stuffed Matzo Ball Soup with Chicken and Apples

• 300ml matzo meal

• 2 tablespoons extra-virgin olive oil

• 2 teaspoons fine sea salt

• 1/4 teaspoons finely ground cubeb pepper (available from www.laboiteny.com) or black pepper

• 1 tablespoon nigella or black-sesame seeds

• 1 large egg

• 110g chicken mince

• 1/8 teaspoons ground fennel

• 1/2 teaspoons orgeat (almond syrup), or 1 drop almond extract

• 1/4 teaspoons fine sea salt

• 1/8 teaspoons freshly ground black pepper

• 80ml olive oil or rendered chicken schmaltz

• 2 Granny Smith apples, peeled and cut into 1-inch matchsticks

• 2 Golden Delicious apples, peeled and cut into 1-inch matchsticks

• 40ml Calvados (apple brandy)

• 850ml low-sodium chicken broth, for serving

• 2 teaspoons nigella or black-sesame seeds, for garnish

How to make Stuffed Matzo Ball Soup with Chicken and Apples

In a medium bowl, combine the matzo meal, oil, salt, pepper, and nigella seeds. Add 240ml 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.

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.

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.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.