Recipe: Chicken Soup with Homemade Passover Noodles

HOMEMADE PASSOVER NOODLES
6-8 servings

3 eggs
1/4 cup water
pinch of coarse salt
2 tablespoons chicken fat, for frying

Beat eggs with wire whisk until fluffy. Add water and salt. Beat for 1 - 2 minutes. Heat chicken fat in large skillet over medium heat. Pour entire mixture into pan. Fry as you would a pancake to golden brown on each side. Remove from pan onto cutting surface and cut into thin noodle size strips. Add to Chicken Soup.
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CHICKEN SOUP

1 Chicken Breast, ground
1 egg lightly beaten
1/3 cup Matzo Meal
salt and pepper to taste
Canela (cinnamon sticks)
10 cups chicken broth
1 cup rice, uncooked
Organic parsley, for garnish

In a medium bowl, mix ground chicken, beaten egg, matzoh meal, desired amount of salt and pepper and a pinch of cinnamon. Roll into small "meatballs". In a large saucepan over high heat, bring chicken broth to a boil. Add uncooked rice and chicken balls. Cover and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked. Ladle into soup bowls and garnish with a sprig of fresh parsley.