Zuppa di Azzime

Name: Zuppa di Azzime (Passover Matzoh Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 teaspoons salt; Lots of freshly grated nutmeg; 6 to 8 cups meat broth, or as needed; 2 cups chopped cooked spinach (about 1 pound uncooked); 6 matzohs; ½ teaspoon freshly ground black pepper, or to taste; 1 cup cooked English peas; 2 to 3 tablespoons rendered chicken or goose fat or margarine; 1 onion, chopped; 2 cups chopped leftover cooked meat; 1 cup Tomato Sauce; 2 tablespoons chopped fresh basil; 3 tablespoons chopped fresh flat-leaf parsley; 2 or 3 cloves garlic, minced; 3 carrots, peeled and chopped; 2 celery stalks, chopped

Passover Matzoh Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

This is a cross between a panada (a layered bread soup) and a scacchi, a layered matzoh pie. In Sephardic cooking, the layered matzoh pie is called mina, ma’ina, or megina. In Turkey, it is mina di karne if made with meat, or pita de pesah in Izmir.

Ingredients

2 to 3 tablespoons rendered chicken or goose fat or margarine
1 onion, chopped
2

Europe
Italy
Soup
Mediterranean

Method

Melt the poultry fat or margarine in a saucepan over medium heat. Add the onion, celery, carrots, garlic, parsley, and basil (the mixture is known as the battuto) and sauté until softened, about 10 minutes. Add the tomato sauce and cooked meat and simmer for a few minutes. Add the cooked peas and spinach and, if the mixture seems dry, pour in a bit of the broth. Mix well and remove from