Rice and Chicken Meatballs Soup

    Rice and Chicken Meatballs Soup


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    About this recipe: This is a kosher dish and can be consumed during Passover. Chicken meatballs and chicken stock are simmered together with white rice, to create this wonderfully hearty soup.

    Serves: 8 

    • 8 eggs
    • 300g chicken, pulsed in a food processor until minced
    • 1 egg, lightly beaten
    • 25g matzo meal
    • salt and pepper to taste
    • 1 pinch ground cinnamon
    • 2.5 litres chicken stock
    • 190g uncooked rice

    Prep:10hr  ›  Cook:35min  ›  Ready in:10hr35min 

    1. Bring a large saucepan of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pan. Let them cool, remove the shells, the white portion of the eggs (save or discard the white) and chop the yolks.
    2. In a medium bowl, mix minced chicken, beaten egg, matzo meal, salt and pepper to taste and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
    3. In a large saucepan over high heat, bring chicken stock to the boil. Add rice and chicken balls, cover and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
    4. Ladle into soup bowls and garnish with hard-boiled egg; serve.

    Rice for Passover

    In the Ashkenazi tradition, rice is forbidden during Passover. While it is most common to avoid chametz (wheat, oats, rye, barley, spelt), some also avoid kitniot, including rice, millet, corn and some legumes.

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