Passover Soup With Chicken Dumplings – a delicious recipe with eggs, ground chicken, egg, matzo meal, salt, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
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.
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.
4
Ladle into soup bowls and garnish with hard-boiled egg; serve.
1665
kcal
Calories
50
g
Fat
59
g
Carbs
243
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 eggs, 2/3 pound ground chicken, 1 egg, lightly beaten, 1/3 cup matzo meal, and more.
Yes, Passover Soup With Chicken Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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