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

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

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