Minestra Di Riso Per Pesach
Yield
8 servingsPrep
20 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
eggs
slightly beaten |
|
| ¼ | cup |
matzo meal
|
*
|
| 2 | teaspoons |
stock
|
|
| 1 | dash |
cinnamon
|
*
|
| 2 ½ | quarts |
chicken broth
|
*
|
| ½ | cup |
rice
|
|
| 8 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
eggs
slightly beaten |
|
| 59 | ml |
matzo meal
|
*
|
| 1E+1 | ml |
stock
|
|
| 1 | dash |
cinnamon
|
*
|
| 2.5 | quarts |
chicken broth
|
*
|
| 118 | ml |
rice
|
|
| 8 | large |
eggs
|
|
Directions
Grind or finely chop the chicken broth.
In a bowl, combine the beaten egg with matza meal and 2 tablespoon 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 to 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.
