Title: Matzo Joshawk (Passover Soup)
Categories: Afghan
Yield: 6 servings

1/4 c Corn oil
2 lg (1-1/2 cups) onions; chopped
4 c Water
1 lb Boneless beef or lamb; cut
-into 1-in
; pieces or
2 Chicken legs & thighs
-w/bone; halved
1 md Potato; peeled & cut into
; 1-in cubes
1/2 ts Salt; or to taste
1/4 ts 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

Per serving: 108 Calories (kcal); 10g Total Fat; (81% calories from fat);
1g Protein; 4g Carbohydrate; 31mg Cholesterol; 193mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

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