MINESTRA DI RISO PER PESACH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Italian
Holiday

Amount Measure Ingredient — Preparation Method
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2 Chicken breast halves
-boneless
1 Egg — slightly beaten
1/4 c Matza meal*
2 ts Broth or — water
1/2 ts -salt
1 d Cinnamon or nutmeg
2 1/2 qt Chicken broth
1/2 c Rice — uncooked
8 Eggs, small — hard boiled

Passover Chicken Soup with Rice *matza meal is
available at some supermarkets and Jewish grocery
stores

"I did not learn of the traditional matza ball soup
served during the first two nights of Passover until I
came to this country. Our classic soup was a chicken
soup with rice to which were added balls of chicken
breast and whole immature eggs (which are still at the
stage where the outer shell and white have not yet
formed; they are perfectly round and vary from less
than 1″ to less than 1 mm in diameter.) It was a
beautiful soup to look at, with the white rice, the
golden meat balls, the orange eggs (from chickens
raised on private farms …)…Here in America I could
never find immature eggs, so I replace them with hard
boiled egg yolks.

Grind or finely chop the chicken broth. In a bowl,
combine the beaten egg with matza meal and 2 Tbsp of
water or broth. Mix well; add ground chicken, salt,
spices and mix well again. Set aside to rest in the
refrigerator for at least 15 minutes. Shape the
mixture into tiny balls, no larger than the egg yolks.
Bring the broth to a boil; add rice, chicken balls and
cook, covered for 15-20 minutes. Peel eggs, discard
whites and place one hard boiled egg yolk in each of
the eight bowls. Pour the soup over the egg yolks and
serve immediately.

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