Yemenite soup ( a-meal-in-one)

Yield: 4 servings

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

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

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