Jewish Chicken Dumpling Soup

Jewish Chicken Dumpling Soup


5 people made this

This soup has eggs, homemade chicken dumplings and rice in chicken stock. This is a great meal all year round, but is lovely in the winter to warm you up.

rachel ferst

Serves: 8 

  • 8 eggs
  • 380g chicken mince
  • 1 egg, lightly beaten
  • 1/3 cup matzo meal
  • salt and pepper, to taste
  • 1 pinch ground cinnamon
  • 10 cups chicken stock
  • 1 cup uncooked rice

Preparation:30min  ›  Extra time:15min setting  ›  Ready in:45min 

  1. Bring a large saucepan of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one 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) and chop the yolks.
  2. In a medium bowl, mix chicken mince, beaten egg, matzo meal, salt, pepper and cinnamon. Form mixture into walnut-sized balls then refrigerate until ready to cook.
  3. In a large saucepan over high heat, bring chicken stock to a boil. Add rice and chicken balls, cover then lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
  4. Ladle into soup bowls and garnish with hard-boiled egg; serve.

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