Zuppa di Azzime

Passover Matzoh Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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.


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


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