Chicken Matzo Dumpling Passover Soup

1. 1

   Bring a large pot of salted water to a rolling boil. Carefully add 8 eggs to the boiling water; boil for one minute, then remove the pan from the heat. Let the eggs stand for 15 minutes before taking them out of the pot. Cool them, remove the shells, take off the white portion of the eggs (save or discard the white), and chop the yolks.

2. 2

   In a medium bowl, combine ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Shape the mixture into walnut-sized balls and refrigerate until you are ready to cook.

3. 3

   In a large saucepan over high heat, bring chicken broth to a boil. Add rice and the chicken meatballs, cover, and reduce the heat to medium-low; simmer for 20 minutes or until the rice and chicken are cooked.

4. 4

   Ladle into soup bowls and top with hard-boiled egg; serve.

• Calories 329.47 kcal Moderate
• Protein 27.73 g Good Source
• Carbs 26.93 g Moderate
• Total Fat 11.15 g Moderate
• Saturated Fat 3.91 g Moderate
• Trans Fat 0.04 g High
• Cholesterol 287.73 mg High
• Sodium 1237.42 mg High
• Fiber 0.59 g Low Source
• Sugar 1.09 g Low Source
• Added Sugar 0.04 g Low Source
• Calcium 50.19 mg Low Source
• Iron 3.16 mg Moderate
• Potassium 330.22 mg Low Source
• Vitamin A 87.93 mcg_rae Low Source
• Vitamin C 3.37 mg Low Source
• Vitamin D 1.85 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten