Jewish Chicken Dumpling Soup

    45 minutes

    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.

    6 people made this

    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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    Reviews in English (4)


    Rice is not kosher for Passover for most American Jews, who are Ashkenazi (Eastern-Euopean/German descent). Only Sephardim (Spanish/Middle Eastern) Jews are permitted to eat rice on Passover. This recipe sounds good for after Pesach!  -  12 Nov 2001  (Review from Allrecipes USA and Canada)


    Easy,delicious and a winner! I'll be sure to add this to every seder!  -  27 Nov 2000  (Review from Allrecipes USA and Canada)


    Just for your information if it has rice in it it is NOT kosher. But is a good recipe for regular meal  -  09 Apr 2009  (Review from Allrecipes USA and Canada)