Minestra Di Riso Per Pesach

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Servings: 8 Difficulty: Advanced
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A comforting Passover soup featuring delicate rice, tender chicken balls, and hard-boiled egg yolks
Minestra Di Riso Per Pesach recipe image
Minestra Di Riso Per Pesach recipe image
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Minestra Di Riso Per Pesach

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 149.6

Description

This traditional Passover soup, known as Minestra Di Riso, offers a gentle and nourishing meal perfect for the holiday. The dish features tender rice simmered in rich chicken broth, accompanied by small, hand-rolled meatballs made from ground chicken breast and matzo meal. A unique twist involves placing hard-boiled egg yolks in each bowl before ladling the hot soup over them, reminiscent of traditional immature eggs used in older recipes. The flavor profile is savory and clean, with subtle hints of cinnamon or nutmeg adding warmth. It is an ideal choice for Seder nights or Shabbat dinners, providing a light yet satisfying option that respects Passover dietary laws while delivering deep, home-style comfort. The texture is smooth and soothing, making it a favorite for all ages.

Ingredients

Directions

  1. Grind or finely chop the 2 chicken breast halves until they form a fine mince.
  2. In a mixing bowl, combine 1 slightly beaten egg with 1/4 cup matzo meal, 1/2 teaspoon salt, 1 dash of cinnamon or nutmeg, and 2 tablespoons of chicken broth or water.
  3. Add the ground chicken to the egg mixture and mix thoroughly until well combined.
  4. Cover the bowl and refrigerate the mixture for at least 15 minutes to allow it to rest and firm up.
  5. While the mixture chills, bring 2 1/2 quarts of chicken broth to a boil in a large pot.
  6. Add 1/2 cup of uncooked rice to the boiling broth and reduce heat to a simmer.
  7. Using your hands, shape the chilled chicken mixture into tiny balls, ensuring they are no larger than the size of hard-boiled egg yolks.
  8. Gently drop the chicken balls into the simmering broth and rice.
  9. Cover the pot and cook for 15-20 minutes, or until the rice is tender and the chicken balls are cooked through.
  10. While the soup cooks, peel 8 small hard-boiled eggs and carefully remove the whites, keeping the yolks intact.
  11. Place one hard-boiled egg yolk into the bottom of each of the eight serving bowls.
  12. Ladle the hot soup, including the rice and chicken balls, over the egg yolks in each bowl.
  13. Serve immediately while warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 149.6kcal
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.6g8%
Cholesterol 69.6mg24%
Sodium 64.4mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 22.6g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The egg yolks traditionally represent the "Beitzah" (egg) on the Seder plate, symbolizing mourning and the cycle of life. Ensure eggs are hard-boiled before separating whites from yolks for easier handling.

For a richer flavor, use homemade chicken broth. If store-bought, choose a high-quality low-sodium variety and adjust salt to taste.

The rice should be cooked until tender but not mushy. Keep a close eye on the simmering soup to prevent overcooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened.

Keywords: passover, pesach, minestra, riso, chicken soup, rice soup, matzo meal, meatballs, italian, comfort food, holiday recipe, seders, egg yolk, broth, traditional, kosher, spring, warm, nourishing, family style
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