Name: Passover Matzoh Soup (Sorda)
Yield: Serves 6 to 8
Cuisine: Moroccan
Ingredients: 8 cups chicken or meat broth; 1 ½ pounds boneless beef, lamb, or chicken, cut into bite-sized pieces; 1 ½ pounds green peas, shelled (about 1 ½ cups); salt and freshly ground black pepper to taste; 1 ½ pounds fava beans, shelled; 3 to 4 matzoh; ¼ cup olive or canola oil; ¼ teaspoon saffron threads, crushed

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Called sodra (meaning deaf) by the Turks, sorda is the Moroccan version of the classic Passover matzoh soup served in Casablanca and Safi. Why deaf? Maybe because after the matzoh plump up in the soup, they no longer make any crunching sounds. Some cooks add diced tomatoes and chopped fresh coriander to the mix. This version comes from Fortunée Hazan-Arama’s Saveurs de mon enfance.