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Eggs, Meats Jewish Holiday, Pileggi, Soup/stew, Try it 6 Servings

INGREDIENTS

~Jewish
1/4 c Corn oil
1 1/2 c Onions, chopped
4 c Water
1 lb Boneless beef or lamb, cut
~into 1" pieces
1 Potato, peeled and cut into
1-in cubes
1/2 t Salt, or to taste
1/4 t Black pepper
1 Eggs, beaten

INSTRUCTIONS

NOTE: 2 chicken legs and thighs with bone, halved, may be substituted
for the beef or lamb.  Heat the oil in a soup pan, add the onions, and
stir-fry over  moderate heat for 1 minute, just long enough to change
the color. Add  the water and bring to a boil. Add the beef or lamb or
chicken  pieces, the potato, salt, and Black pepper.  Cover the pan and
cook  for 1 hour, or until tender. Just before serving, dribble the
beaten  egg in a circle into the simmering soup.  Serve hot with
matzoh.  Here is an everything meat soup to be served with the
inevitable  homemade matzoh during the days of Passover.  Posted
12-01-93 by D. PILEGGI on F-Cooking  MM by MMCONV and Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253,  Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and  PlanoNet
Lowfat & Luscious echoes  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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