Minestra di riso per pesach

 
                        MINESTRA DI RISO PER PESACH
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Italian
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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