2    Chicken breast halves

           -boneless
      1    Egg; slightly beaten

    1/4 c  Matza meal*

      2 ts Broth or;water

    1/2 ts -salt

      1 ds Cinnamon or nutmeg

  2 1/2 qt Chicken broth

    1/2 c  Rice;uncooked

      8    Eggs, small;hard boiled

  Passover Chicken Soup with Rice      *matza meal is available at some
  supermarkets and Jewish grocery stores
  "I did not learn of the traditional matza ball soup served during the first
  two nights of Passover until I came to this country. Our classic soup was a
  chicken soup with rice to which were added balls of chicken breast and
  whole immature eggs (which are still at the stage where the outer shell and
  white have not yet formed; they are perfectly round and vary from less than
  1" to less than 1 mm in diameter.) It was a beautiful soup to look at, with

  the white rice, the golden meat balls, the orange eggs (from chickens
  raised on private farms ...)...Here in America I could never find immature
  eggs, so I replace them with hard boiled egg yolks.
  Grind or finely chop the chicken broth. In a bowl, combine the beaten egg
  with matza meal and 2 Tbsp of water or broth. Mix well; add ground chicken,
  salt, spices and mix well again. Set aside to rest in the refrigerator for
  at least 15 minutes. Shape the mixture into tiny balls, no larger than the
  egg yolks. Bring the broth to a boil; add rice, chicken balls and cook,
  covered for 15-20 minutes. Peel eggs, discard whites and place one hard
  boiled egg yolk in each of the eight bowls. Pour the soup over the egg
  yolks and serve immediately.