As Edda Servi Machlin notes, though the Ashkenazim consider rice chametz, Italkim do not; this is thus the Italian equivalent of matza ball soup and is served at the Seder. It includes meatballs made from chicken breast and immature chicken eggs, which she suggests be substituted with hard-boiled eggs as they are hard to find. To serve 8:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- A whole chicken breast, boned
- An egg, lightly beaten
- 1/4 cup matza meal
- 1/2 teaspoon salt
- A pinch of nutmeg or cinnamon
- 2 1/2 quarts chicken broth
- 1/2 cup (100 g) uncooked rice
- 8 small hard-boiled eggs
Preparation:
Grind the chicken breast. Lightly beat the egg and combine it with the matza meal and 2 tablespoons of the chicken broth. Combine the ground chicken breast and the matza mixture, salt, and spice, and mix thoroughly. Chill the mixture for 15 minutes; in the meantime peel the eggs, discarding the whites, and bring your soup stock to a boil.
Make meatballs no larger than the yolks. Add them and the rice to the soup, and simmer for 15-20 minutes. Place a yolk in each of the soup bowls, ladle the soup over it, and serve.
Make meatballs no larger than the yolks. Add them and the rice to the soup, and simmer for 15-20 minutes. Place a yolk in each of the soup bowls, ladle the soup over it, and serve.
