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Sephardic Passover Soup

Sephardic Passover Soup Related:   appetizers, Latin America, meat, Passover, soups

Prep time: 5 minutes

Cook time: 45 minutes

Yield: 4–6 servings

Photo by Beatrice Valdes Paz.


  • 1 pound beef bones
  • 4 cups water
  • 12 ounces chicken broth
  • 1 carrot, sliced
  • 2 small potatoes, diced
  • 1 medium onion, halved
  • 2 cloves garlic, sliced lengthwise
  • 1 handful cilantro, sprigs chopped into thirds
  • 1 sprig parsley
  • Pinch of saffron
  • ¼ small pepper, halved
  • 2 scallions, cut into 6 pieces
  • 1 piece of calabaza (pumpkin) with shell (about ¼ pound)
  • Salt to taste
  • 2 eggs
  • 2 sheets matzah, broken into pieces


  • Put meat and water in a large pot and bring to a boil. Remove the bones and cut meat into pieces. Add back in, along with remaining ingredients except for eggs and matzah. Simmer for half an hour. When the soup is hot, beat eggs in a small bowl and, while beating, stir in a ladleful of hot soup to temper the eggs. Then pour the egg-soup mixture back into the pot, stirring slowly. Add matzah pieces, stir and serve.

2 Responses

  1. Danielle says:

    Where would one find the calabaza (pumpkin) in March/April? Do you take off the tough pumpkin shell at some point?

    • Merav Levkowitz Merav Levkowitz says:

      Most kinds of squash, such as butternut, acorn or kabocha, will work. You can eat the shell of kabocha, acorn and many other varieties.

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