Jewish chicken soup with dumplings, rice and egg

Description

Very tasty and easy soup that prepares quickly and happily absorbed in the summer heat.

Ingredients

Cooking

Cook 8 quail eggs until cooked and allow to cool in the cool water.

Cook chicken dumplings. Mix minced chicken with 5CT. L. crushed matzo, 1st. L. dried tomatoes, 1 chicken egg and a pinch of cinnamon.

Forming a small walnut dumplings.

2.5 liters of chicken broth brought to a boil, put the dumplings, basmati rice flavored white TM "Mistral" polukoltsami and chopped carrots.

Add salt, dried Basil, cloves and at the end of cooking 4 crushed cloves of garlic.

Pour soup into bowls, put 2 sliced quail eggs and decorate with greens.

Comments and reviews