~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; s; 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

Internet sylvia. Steiger@lunatic. Com, moderator of Gt Cookbook and PlanoNet Lowfat & Luscious echoes