Ingredients

2 chicken breast halves, boneless
1 egg; slightly beaten
1/4 C. matza meal
2 tsp. broth or water
1/2 tsp. salt
1 dash cinnamon or nutmeg
2-1/2 quart chicken broth
1/2 C. rice; uncooked
8 eggs; small, hard-boiled

Cooking Instructions

Grind or finely chop the chicken broth. In a bowl, combine the beaten egg with matza meal and 2 Tbls. 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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