Chicken Dumpling Soup for Passover

Begin by filling a large container with salted water and placing it on the stovetop to reach a vigorous boil. Next, carefully place 8 eggs into the boiling water and allow them to cook for one minute; then, remove the pot from the heat source. Subsequently, let the eggs rest in the water for 15 minutes before taking them out of the pot. Allow the eggs to cool, then carefully remove their shells and discard or save the white portions of the eggs. Finally, chop the yolks into small pieces.

In a separate bowl, combine ground chicken, beaten egg, matzo meal, salt and pepper to taste, and a pinch of cinnamon. Use your hands or a spoon to shape the mixture into small balls that resemble walnuts in size. Place these chicken balls in the refrigerator until you are ready to cook them.

In a large saucepan, bring a substantial amount of chicken broth to a boil over high heat. Add uncooked rice and the chilled chicken balls, cover the saucepan with a lid, and reduce the heat to a low simmer. Allow the mixture to cook for 20 minutes or until both the rice and chicken are fully cooked.

Spoon the cooked mixture into individual bowls, then top with a hard-boiled egg and serve.