For the matzo ball dough:
  • 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
For the filling:
  • 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
For the broth:
  • 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

Make the matzo balls:

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. Set aside.

In a medium bowl, combine the chicken, fennel, orgeat or almond extract, salt, and pepper. Chill for at least 30 minutes.

Divide matzo ball dough into 12 portions.  Flatten into disks, place 1/2 teaspoon of chicken filling on top, and gently pinch dough around filling. Try to make sure there isn’t any air space between the filling and the dough.

 

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.