Stuffed Matzo Ball Soup with Chicken and Apples
Stuffed Matzo Ball Soup with Chicken and Apples is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a medium bowl, combine the matzo meal, oil, salt, pepper, and nigella seeds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.