Minestra Di Riso Per Pesach

Minestra di riso per Pesach is a traditional Passover soup from Italy’s small but old Jewish communities, particularly those in Rome, Venice, and Ferrara. It blends Italian soup technique with kosher-for-Passover ingredients, producing a delicate broth-based dish far removed from heavier Ashkenazi Pesach fare.

The soup has three parts. First, tiny chicken meatballs made from ground breast meat, beaten egg, and matzo meal, seasoned with a dash of cinnamon (a classic Italian-Jewish touch). Second, a simmer in chicken broth with rice until everything cooks through. Third, the unusual plating: a hard-boiled egg yolk (whites discarded) sits at the bottom of each bowl, and hot soup gets ladled over.

The egg yolk is the dish’s signature. It melts slightly into the hot broth, enriching the soup with golden color and richer mouthfeel in every spoonful. The cinnamon in the meatballs is subtle but unmistakable, adding warmth that signals Italian-Jewish cooking. Serve as a starter at a Pesach seder or as a light dinner during the holiday week.

Chef Tips

• Use ground white meat chicken. Dark meat is too rich for the delicate soup.
• Rest the meatball mixture 15 minutes before shaping. The matzo meal absorbs moisture and makes the mixture easier to roll.
• Shape meatballs no larger than egg yolks. Small meatballs cook through quickly and stay tender.
• Use homemade chicken stock if possible. Boxed broth works but lacks the body that makes this soup memorable.
• Do not overcook. Once the meatballs float and the rice is tender, remove from heat immediately.

Variations

• Swap cinnamon for a pinch of nutmeg for a different warm spice.
• Add a handful of fresh peas or blanched escarole at the end for color and greens.
• Use pastina or acini di pepe in place of rice for a chametz (non-Passover) version.