This is a kosher for Passover soup which consists of meatballs made of chicken and matzo meal and eggs along with white rice This is a personal favorite
Prep Time
1 hr
Dificult
Medium
Servings
8
Ingredients
Instructions
Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute
then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool
remove the shells
the white portion of the eggs (save or discard the white)
and chop the yolks.
In a medium bowl
mix ground chicken
beaten egg
matzo meal
salt and pepper to taste
and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
In a large saucepan over high heat
bring chicken broth to a boil. Add rice and chicken meatballs
cover
and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
Ladle into soup bowls and garnish with hard-boiled egg; serve.
