Dinner In A Bowl Soup

While living in Eretz Yisrael, on one of those bone-chilling days, I called my sister desperately for an idea for a “comfort soup.” A little while later, the fragrant smell alone had made me feel warmer!

Directions

1. In an eight-quart pot, on a medium flame, sauté shredded carrots and garlic until wilted and fragrant, stirring constantly for about 10 minutes. Add the rest of the ingredients and bring to a boil. Lower the flame and cook for an additional three hours.

2. Take out cutlets and shred. Return to the pot and continue cooking for another 15 minutes.

Notes:

My kids love when I serve this with baguettes so they can dip them into the soup. Now that’s definitely a complete supper!