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This is a perfect meal-in-one for these hectic pre-Pesach days. I tried it out recently on guests that I had from the US and they ate it till the last drop!
2 onions sliced
4 stalks celery sliced
5 carrots grated
2-3 tablespoons oil
4 tablespoons flour (omit for Pesach)
4 cups Manischewitz Chicken Broth or other chicken soup (see note)
4 cups water
6 large tomatoes peeled, cubed, and then pureed
8 ounces (250 grams) meat pieces
salt and pepper to taste
1-2 tabelspoons brown/white sugar or to taste
2 generous handfuls of small pasta shapes (omit for Pesach)
Saute onion, celery, and carrots until soft. Transfer to slow cooker (Crock-Pot). Add flour if desired and then chicken soup and water. Cover and bring to a boil on High.
Add tomato puree and meat cubes. Cook on Low (it should maintain a steady, slow bubbling) for five hours or until ready. Season with salt, pepper, and brown sugar.
Add pasta shapes and cook on Low another 30 minutes or until soft.
This soup tastes delicious without the pasta too, so you can make it for Pesach.
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