About this recipe:This is a kosher Passover soup which consists of meatballs made of chicken and matzo meal and eggs along with white rice. This is a personal favourite!
300g (11 oz) minced chicken
1 egg, lightly beaten
5 tablespoons matzo meal
salt and pepper to taste
1 pinch ground cinnamon
2.4L chicken stock
175g (6 oz) uncooked rice
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Method Prep:20min › Cook:25min › Ready in:45min
Bring a large pot 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 pot. Let them cool, remove the shells, the white portion of the eggs (save the whites for another use) and chop the yolks.
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.
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.
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.