Recipe for Minestra Di Riso Per Pesach


2 chicken breast halves boneless
1 egg; slightly beaten
1/4 cup matza meal*
2 teaspoon broth or; water salt
1 dash cinnamon or nutmeg
2 1/2 quart chicken broth
1/2 cup rice; uncooked
8 eggs, small; hard boiled


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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