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Soup & Stew
Jewish
6 - 8 servings
20 minutes
30 minutes
Passover noodles are more like a scrambled egg pancake sliced into strips, than conventional wheat noodles.
1 breast, ground, of kosher for Passover chicken
1 egg, lightly beaten
1/3 cup Matzo Meal
Salt and pepper to taste
Canela (cinnamon sticks) ground, to taste
10 cups chicken broth
1 cup rice, uncooked
Organic parsley for garnish
3 eggs
1/4 cup water
Pinch course salt
2 tablespoons chicken fat, for frying
In a medium bowl, mix ground chicken, beaten egg, matzo meal, and desired amount of salt and pepper and a pinch of cinnamon.
Roll into small “meatballs”.
In a large saucepan over high heat, bring chicken broth to a boil.
Add uncooked rice and chicken meatballs.
Cover and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
Next, make the noodles. Beat eggs with wire whisk until fluffy. Add water and salt. Beat for 1-2 minutes. Heat chicken fat in large skillet over medium heat. Pour entire mixture into pan. Fry as you would make a pancake to golden brown on each side.
Remove from pan onto cutting surface and cut into thin noodle size strips. Add to Chicken Soup.
Ladle into soup bowls and garnish with a sprig of fresh parsley.
