Deborah Johnson wrote:

“It is three weeks until Passover and I would love to have Walter Potenza’a recipe for his delicious Italian Passover soup with chicken matzo dumplings in time to make it this year. Is there any chance you could get it? Thanks so much.”

During Passover the Sephardic Jews of Italy offer this very simple rendition of matzo ball soup, said chef Walter Potenza. Cheese is not offered.

At Walter’s Ristorante d’Italia, 286 Atwells Ave., Providence, they will offer an Italian-Jewish Passover dinner on the evenings of April 22 and 23. The evening begins with a Seder plate for each table and the menu offers a choice of appetizers, entrees and desserts. Appetizers include the Passover soup. Entrees include roasted Tennessee leg of lamb; stewed veal shoulder; sirloin steak, rubbed with garlic and black peppercorn, with artichokes and brandy; and Bell Helen all-natural chicken breast, filled with roasted vegetables and dates and pomegranate. A flourless Belgian chocolate tart cake heads the dessert list. The cost is $39.95 for the three courses, tax and gratuity are not included. To reserve, call (401) 273-8664.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.

SEPHARDIC MATZO AND CHICKEN SOUP

1 large whole chicken, about 3 pounds, rinsed well with salt and cold water

1 large carrot, peeled, cut in cubes

1 celery stalk, peeled, cut in cubes

2 eggs lightly beaten

1 cup matzo meal

1 tablespoon kosher salt (for water)

Kosher salt and white pepper to taste

Pinch of ground cinnamon

4 hard boiled eggs, cut brunoise (small cubes)

4 parsley sprigs for garnish

In a large stockpot place whole chicken with carrots and celery. Cover with 12 cups of cold water. Add 1 tablespoon kosher salt to water. Bring to boil on moderate heat. Cook chicken for 1 hour, or until meat falls slightly off the bone. Remove chicken, carrots and celery with slotted spatula and set aside to cool. Remove chicken meat from the bones and grind meat (not very fine) with carrots and celery in a food processor. Strain chicken broth to another soup pot.

In a bowl, combine the ground chicken, carrot, celery, beaten eggs, matzo meal, salt, pepper and cinnamon.

Form into walnut-sized balls. Refrigerate until ready to cook.

Bring the fresh chicken broth back to a boil. Add the matzo balls, reduce the heat to medium-low, and simmer for 8 minutes or until the matzo balls float atop the broth.

Ladle matzo balls into shallow soup bowls. Pour fresh chicken broth over them, sprinkle generous amount of chopped eggs, and sprig of parsley.

Serves 8