Title: Matzo Joshawk (Passover Soup)
Categories: Soup Pileggi Holiday Passover
Yield: 6 Servings

SEPHARDIC COOKING; MARK
~Jewi	sh
1	/4 c	Corn oil
1 1	/2 c	Onions, chopped
	4 c	Water

1 lb Boneless beef or lamb, cut ~into 1" pieces 1 md Potato, peeled and cut into 1 -in cubes 1/2 ts Salt, or to taste 1/4 ts Black pepper 1 Eggs; beaten

2 chicken legs and thighs with bone, halved, may be substituted for the beef or lamb.

1. Heat the oil in a soup pan, add the onions, and stir-fry over moderate heat for 1 minute, just long enough to change the color. Add the water and bring to a boil. Add the beef or lamb or chicken pieces, the potato, salt, and Black pepper. Cover the pan and cook for 1 hour, or until tender.

2. Just before serving, dribble the beaten egg in a circle into the simmering soup.

Serve hot with matzoh.

Here is an everything meat soup to be served with the inevitable homemade matzoh during the days of Passover.

Posted 12-01-93 by D. PILEGGI on F-Cooking

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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