Yemenite soup ( a-meal-in-one)

Yield: 4 servings

Measure Ingredient
\N \N Dwigans fwds07a
½ pounds Beef shoulder or ribs
\N \N With fat removed
3 \N Pieces of marrow bone
6 \N To 10 garlic buds --
\N \N According
\N \N To taste -- unpeeled
1 large Onion, peeled -- whole
1 \N Carrot -- whole
1 large Tomato, almost quartered --
\N \N But
\N \N Not cut apart at bottom
4 \N Sprigs parsley
4 \N Sprigs dill
2 \N Chicken legs -- including
\N \N Thighs
1 \N Zucchini
2 \N Potatoes -- peeled
4 \N Celery stalks
½ teaspoon Salt
1 teaspoon Curry powder
¼ teaspoon Black pepper
¼ teaspoon Ground cumin
1 cup Cooked noodles or rice
\N \N Optional

Place the beef and marrow bones with 1½ quarts water in a kettle.

Bring them to a boil and skim the froth from the surface, removing every bit. Lower the heat and add the garlic buds, ( by being left unpeeled they do not get soft in the cooking). Add Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

Similar recipes