Stuffed Matzo Ball Soup with Chicken and Apples Recipe

• 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.
• 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 :

• 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 :

• 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.

Assemble the soup :

• 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.