Ingredients
8eggs
⅔lbchicken,ground
1egg,lightly beaten
⅓cupmatzo meal
salt and pepper,to taste
1pinch of cinnamon,ground
10cupschicken broth
1cuprice,uncooked
Preparation
Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water, and let the eggs boil for 1 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), then chop the yolks.
In a medium bowl, mix the ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form the mixture into walnut-sized balls and refrigerate until ready to cook.
In a large saucepan, over high heat, bring the chicken broth to a boil. Add the rice and chicken meatballs, cover, and lower heat to medium-low.
Simmer for 20 minutes, or until the rice and chicken are cooked.
Ladle into soup bowls and garnish with a hard-boiled egg. Serve.
