INGREDIENTS
For the matzo ball dough:
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1 1/4 cups matzo meal
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2 tablespoons extra-virgin olive oil
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2 teaspoons fine sea salt
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1/4 teaspoon finely ground cubeb pepper (available from www.laboiteny.com) or black pepper
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1 tablespoon nigella or black-sesame seeds
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1 large egg
For the filling:
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1/4 pound ground chicken
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1/8 teaspoon ground fennel
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1/2 teaspoon orgeat (almond syrup), or 1 drop almond extract
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1/4 teaspoon fine sea salt
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1/8 teaspoon freshly ground black pepper
For the broth:
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1/3 cup olive oil or rendered chicken schmaltz
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2 Crimson Crisp apples, cut into 1-inch cubes or matchsticks
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2 Golden Delicious apples, peeled and cut into 1-inch matchsticks
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2 1/2 tablespoons Calvados (apple brandy)
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3 1/2 cups low-sodium chicken broth, for serving
INSTRUCTIONS
Make the matzo balls:
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In a medium bowl, combine the matzo meal, oil, salt, & pepper. 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.
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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.
Cook the matzo balls:
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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.
Cook the apples:
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In a medium saucepan over medium-high heat, heat the oil. Add most of the apples, reserving some for garnish, 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.
Assemble the soup:
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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 remaining fresh apple.
| Adapted from Epicurious