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Matzo Joshawk (Passover Soup)

afghan, jewish, meats, soups

1/4 cup corn oil
2 large (1-1/2 cups) onions, chopped
4 cup water
1 lb boneless beef or lamb, cut into 1-i; n pieces or
2 chicken legs & thighs w/bone, halve; d
1 medium potato, peeled & cut into 1-in cube; s
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
1 egg, beaten

Here is an everything meat soup to be served w/inevitable homemade matzoh during days of Passover. 1. Heat oil in a soup pan, add onions, & stir-fry over moderate heat for 1 min, just long enough to change color. Add water & bring to a boil. Add beef or lamb or chicken pieces, potato, salt, & pepper. Cover pan & cook for 1 hour, or until tender. 2. Just before serving, dribble beaten egg in a circle into simmering soup. Serve hot w/matzoh. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 6 servings

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