Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls

Ingredients

• About ½ cup plus 2 tablespoons matzoh meal
• ¼ pound fresh shiitake mushrooms
• 15 thin asparagus spears
• ¼ teaspoon fennel seeds
• 2 small-medium fennel bulbs
• 2 tablespoons olive oil
• 2 large eggs
• + 6 more ingredients
• • 7 cups homemade chicken broth or very good-quality purchased
  • ½ cup chicken stock or low-sodium chicken broth
  • 1 tablespoon garlic
  • ¾ teaspoon fresh thyme
  • and freshly ground black pepper
  • Salt and freshly ground black pepper

Prepare the matzoh balls: Preheat the oven to 400°F. Cut off the fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, set aside about 2 tablespoons of them to garnish the soup. Quarter the bulbs and trim away the stems, the...

View full recipe at Epicurious