Minestra Di Riso Per Pesach

1. 1

   Grind or finely chop the chicken broth.

2. 2

   In a bowl, combine the beaten egg with matza meal and 2 tablespoon of water or broth.

3. 3

   Mix well; add ground chicken, salt, spices and mix well again.

4. 4

   Set aside to rest in the refrigerator for at least 15 minutes.

5. 5

   Shape the mixture into tiny balls, no larger than the egg yolks.

6. 6

   Bring the broth to a boil; add rice, chicken balls and cook, covered for 15 to 20 minutes.

7. 7

   Peel eggs, discard whites and place one hard boiled egg yolk in each of the eight bowls.

8. 8

   Pour the soup over the egg yolks and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.