Pages

Stuffed Matza Ball soup with Chicken and Apples

In preparation to Rosh Hashana....

Source: Epicurious Website - september 2014



Serves: 4 - Prep 40 Min - Cooking 65 min

Ingredients
For the matzoh ball dough:
1 1/4 cups matzoh 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


PREPARATION

Make the matzoh balls:
In a medium bowl, combine the matzoh 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 matzoh-meal disk and pinch and roll the edges together to form a ball. Repeat with remaining filling and matzoh-meal disks.

Cook the matzoh balls:
Bring a large pot of salted water to a boil. Gently add the stuffed matzoh balls, reduce heat, cover, and simmer until matzoh 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 matzoh balls into each bowl. Garnish with nigella seeds before serving.


Vic Lic

No comments:

Post a Comment