Minestra di riso per pesach
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Minestra di riso per pesach
  Soups    Italian    Holiday  
Last updated 6/12/2012 12:53:24 AM. Recipe ID 15206. Report a problem with this recipe.
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      Title: Minestra di riso per pesach
 Categories: Soups, Italian, Holiday
      Yield: 8 Servings
 
      2    Chicken breast halves
           -boneless
      1    Egg; slightly beaten
    1/4 c  Matza meal*
      2 ts Broth or;water
    1/2 ts -salt
      1 ds Cinnamon or nutmeg
  2 1/2 qt Chicken broth
    1/2 c  Rice;uncooked
      8    Eggs, small;hard boiled
 
  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.
 




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Recipe ID 15206 (Apr 03, 2005)

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