Recipe - Matzo Joshawk (Passover Soup)

SEPHARDIC COOKING; MARK
~Jewish
One fourth cup Corn oil
1 One half cup Onions, chopped
4 cup Water
1 pound Boneless beef or lamb, cut
~into 1" pieces
1 md Potato, peeled and cut into
1in cubes
One half teaspoon Salt, or to taste
One fourth teaspoon Black pepper
1 Eggs; beaten

NOTE: 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 stirfry 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 120193 by D. PILEGGI on FCooking

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini