INGREDIENTS

INSTRUCTIONS

Passover Chicken Soup with Rice      *matza meal is available at some
supermarkets and Jewish grocery stores
"I did not learn of the traditional matza ball soup served during the first
two nights of Passover until I came to this country. Our classic soup was a
chicken soup with rice to which were added balls of chicken breast and
whole immature eggs (which are still at the stage where the outer shell and
white have not yet formed; they are perfectly round and vary from less than
1" to less than 1 mm in diameter.) It was a beautiful soup to look at, with
the white rice, the golden meat balls, the orange eggs (from chickens
raised on private farms ...)...Here in America I could never find immature
eggs, so I replace them with hard boiled egg yolks.
Grind or finely chop the chicken broth. In a bowl, combine the beaten egg
with matza meal and 2 Tbsp 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 15-20 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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