This traditional Yemenite soup is the ultimate comfort food, designed to be a complete meal in one bowl. The rich broth is simmered with beef shoulder, marrow bones, and chicken legs to create a deeply flavorful base. Whole garlic cloves, onions, carrots, tomatoes, and zucchini infuse the liquid with natural sweetness and earthy notes, while fresh herbs like parsley and dill add a bright, finishing aroma. Warm spices such as cumin, curry powder, and black pepper provide a gentle warmth without overpowering the delicate balance of ingredients. It&# 226;ÂÂs perfect for chilly evenings, family gatherings, or when you need a nourishing, protein-packed dinner that requires minimal active effort. Serve hot with cooked noodles or rice for added heartiness.
Yemenite Soup
Description
This traditional Yemenite soup is the ultimate comfort food, designed to be a complete meal in one bowl. The rich broth is simmered with beef shoulder, marrow bones, and chicken legs to create a deeply flavorful base. Whole garlic cloves, onions, carrots, tomatoes, and zucchini infuse the liquid with natural sweetness and earthy notes, while fresh herbs like parsley and dill add a bright, finishing aroma. Warm spices such as cumin, curry powder, and black pepper provide a gentle warmth without overpowering the delicate balance of ingredients. It's perfect for chilly evenings, family gatherings, or when you need a nourishing, protein-packed dinner that requires minimal active effort. Serve hot with cooked noodles or rice for added heartiness.Ingredients
Directions
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Trim excess fat from the beef shoulder or ribs and cut into serving-sized pieces if necessary.
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Place the beef, marrow bones, and 1 1/2 quarts of water in a large heavy-bottomed kettle or stockpot.
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Bring the water to a rolling boil over high heat.
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Skim off any froth or impurities from the surface of the broth, ensuring the liquid is clear.
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Reduce the heat to low to maintain a gentle simmer.
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Add the unpeeled garlic cloves, whole onion, whole carrot, quartered tomato, chicken legs, zucchini, potatoes, and celery stalks to the pot.
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Stir in the salt, curry powder, black pepper, and ground cumin.
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Cover and simmer gently for 1 to 1.5 hours, or until the meat is tender and the vegetables are cooked through.
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Add the parsley and dill sprigs in the last 10 minutes of cooking to preserve their fresh flavor.
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Serve hot, optionally with cooked noodles or rice on the side or stirred in.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 141.9kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 3.4g17%
- Cholesterol 44.3mg15%
- Sodium 40.9mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Garlic Tip: Leave the garlic cloves unpeeled when adding them to the soup. This prevents them from becoming too soft or disintegrating during the long simmer, allowing them to infuse flavor while remaining intact for removal or easy eating.
Tomato Preparation: Quarter the tomato but do not cut it completely apart at the stem end. This helps it hold its shape better during cooking while still releasing its juices into the broth.
Storage: This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Customization: Feel free to adjust the spice levels to your preference. For a richer broth, you can add a splash of olive oil before adding the vegetables.
