This is a simple recipe with roots back to the U.S. Southern States. Use your smoky sausage of choice but we like Andouille sausage. Serve with sauteed greens and a tall glass of sweet iced tea.
We use fresh, shelled limas but you could prepare and cook dried lima beans then continue with the recipe. This recipe could be done in a slow cooker too.
Recipe by Cookbook author Susie Fishbein. Recipe makes 18 matzo balls, six of each variety. Matzo balls are traditionally eaten with a chicken broth soup at the start of the seder meal. Use three, one of each variety, per bowl of soup.)
Chicken soup with tomatoes, garbanzo beans, chipolte paste, cilantro, avocado and brown rice.
This recipe can be made with canned or dried pozole. For something different try making it with Blue corn pozole, a specialty of the US Southwest.
This recipe features the exotic spice, star anise. The combines oxtail, cinnamon, cloves, fish sauce, corranider, fresh lime and chiles to make a spicy hot soup.