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Passover Soup with Chicken Dumplings

4

0 min

Passover Soup with Chicken Dumplings

Passover Soup with Chicken Dumplings Photo 1

Time

0 min

Serving

8 persons

Calories

368

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
This is a kosher for Passover soup which consists of meatballs made of chicken and matzo meal and eggs along with white rice. This is a personal favorite!

Ingredients

  • eggs: 8 piece
  • ground chicken: 0.66667 pound
  • egg, lightly: 1 piece (beaten)
  • matzo meal: 0.33333 cup
  • salt and pepper: (to taste)
  • pinch ground cinnamon: 1 piece
  • chicken broth: 10 cups
  • uncooked rice: 1 cup

Metric Conversion

Stages of cooking

Passover Soup with Chicken Dumplings Photo 21
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  1. 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 or discard the white), and chop the yolks.
    Passover Soup with Chicken Dumplings Photo 2
  2. In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
    Passover Soup with Chicken Dumplings Photo 3
  3. In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
    Passover Soup with Chicken Dumplings Photo 4
  4. Ladle into soup bowls and garnish with hard-boiled egg; serve.
    Passover Soup with Chicken Dumplings Photo 5

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