4 sephardic egg soup Recipes

whole chicken , about 3 lb, rinsed well with salt and cold water, carrot, peeled, cut in cubes, celery stalk, peeled, cut in cubes, eggs lightly beaten, matzo meal, kosher salt (for water), kosher salt and white pepper to taste, ground cinnamon, hard boiled eggs , cut brunoise (small cubes), parsley sprigs for garnish

eggs, canola oil, extra-virgin olive oil, chicken fat, melted ( schmaltz), plus 2 tbsp, for optional garnish, water, freshly chopped parsley leaves, kosher salt, garlic powder, freshly ground black pepper, matzo meal, baking powder, chicken, chicken stock, extra-virgin olive oil, yellow onion, cut into 1/4-inch dice, quartered cherry or grape tomatoes, diced (1/4-inch) red bell pepper, diced (1/4-inch) green bell pepper, freshly chopped cilantro leaves, garlic cloves, minced, saffron, hot red pepper sauce , optional

chicken, water, parsley, onion, sliced, salt, raw rice, eggs, lemons , juice of, cornstarch, cold water, parsley (for garnish ), pepper , to taste