• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Matzo Joshawk (Passover Soup)

  • Recipe Submitted by on

Category: Holiday

 Ingredients List

  • --------------------------SEPHARDIC COOKING; MARK--------------------------
  • ~Jewish
  • 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


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 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

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