Yield: 8 servings
|2||Chicken breast halves boneless|
|1||Egg; slightly beaten|
|¼ cup||Matza meal*|
|2 teaspoons||Broth or;water salt|
|1 dash||Cinnamon or nutmeg|
|2½ quart||Chicken broth|
|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.
Source:_The Classic Cuisine of the Italian Jews_