Stuffed Matzo Ball Soup With Chicken And Apples Recipe

Name: Stuffed Matzo Ball Soup With Chicken And Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups matzo meal; 2 tablespoons extra-virgin olive oil; 2 teaspoons fine sea salt; 1/4 teaspoon finely ground cubeb pepper (available from www.laboiteny.com) or black pepper; 1 tablespoon nigella or black-sesame seeds; 1 large egg; 1/4 pound ground chicken; 1/8 teaspoon ground fennel; 1/2 teaspoon orgeat (almond syrup), or 1 drop almond extract; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; 1/3 cup 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; 2 1/2 tablespoons Calvados (apple brandy); 3 1/2 cups low-sodium chicken broth, for serving; 2 teaspoons nigella or black-sesame seeds, for garnish

Servings: persons

1 1/4 cups matzo meal
2 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1/4 teaspoon finely ground cubeb pepper (available from www.laboiteny.com) or black pepper
1 tablespoon nigella or black-sesame seeds
1 large egg
1/4 pound ground chicken
1/8 teaspoon ground fennel
1/2 teaspoon orgeat (almond syrup), or 1 drop almond extract
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup 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
2 1/2 tablespoons Calvados (apple brandy)
3 1/2 cups low-sodium chicken broth, for serving
2 teaspoons nigella or black-sesame seeds, for garnish

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.
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.
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.
4
In a medium saucepan over medium-high heat, heat the oil. Add the apples and saute 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.
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.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups matzo meal, 2 tablespoons extra-virgin olive oil, 2 teaspoons fine sea salt, 1/4 teaspoon finely ground cubeb pepper (available from www.laboiteny.com) or black pepper, and more.

Yes, Stuffed Matzo Ball Soup With Chicken And Apples falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Matzo Ball Soup With Chicken And Apples

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