This is a wonderful soup originating from the traditional Yemenite Jewish community. Like other dishes brought by the various Jewish communities to Israel as they migrated there, it became a staple of the new Israeli cuisine as it’s been adopted by so many chefs and families for its special spiced aromas and comforting qualities. The cardamom here is part of a spice mix called hawaij, which you can find in specialty grocery stores. To make a vegetarian version, you can replace the meat with a mix of wild and dried mushrooms.