Minestra di riso per pesach

Yield: 8 Servings

Ingredients:

2 Chicken breast halves -boneless
1 Egg; slightly beaten
1/4 c Matza meal*
2 ts Broth or;water
1/2 ts -salt
1 ds Cinnamon or nutmeg
2 1/2 qt Chicken broth
1/2 c Rice;uncooked
8 Eggs

Instructions:

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.