📝 About This Recipe
A soul-warming fusion of Sephardic tradition and Mexican vibrancy, Sopa de Pan is a beloved Passover staple in Mexican-Jewish households. Unlike the clear broth of Ashkenazi matzo ball soup, this dish features a rich, tomato-based 'caldo' infused with mild chiles and aromatic herbs. The matzo crackers are lightly toasted and then simmered until they achieve a silky, melt-in-your-mouth texture that is both comforting and sophisticated.
🥗 Ingredients
The Tomato Base (Recaudo)
- 1.5 pounds Roma tomatoes (ripe and quartered)
- 1/2 White onion (roughly chopped)
- 3 pieces Garlic cloves (peeled)
- 1 teaspoon Kosher salt (to taste)
The Broth and Aromatics
- 2 tablespoons Vegetable oil or Schmaltz (for sautéing)
- 8 cups Chicken or Vegetable stock (high quality, low sodium)
- 1 large sprig Epazote or Cilantro (fresh)
- 1 piece Guajillo chile (seeded and kept whole for flavor)
- 1/2 teaspoon Black pepper (freshly cracked)
The 'Pan' (Matzo)
- 6-8 pieces Matzo sheets (plain, broken into 2-inch squares)
- 1 tablespoon Olive oil (for lightly toasting the matzo)
Garnish and Finishing
- 1 piece Avocado (diced)
- 2 pieces Fresh lime (cut into wedges)
- 3 pieces Hard-boiled eggs (sliced into rounds)
👨🍳 Instructions
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1
Place the quartered tomatoes, chopped onion, and garlic cloves into a blender. Blend on high speed until completely smooth. If you prefer a very refined soup, pass this mixture through a fine-mesh sieve into a bowl.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil or schmaltz over medium-high heat.
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3
Carefully pour the tomato puree into the hot oil. It should sizzle aggressively—this 'searing' of the sauce is essential for a deep flavor. Cook, stirring frequently, for about 8-10 minutes until the sauce darkens and thickens significantly.
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4
Pour in the chicken or vegetable stock and add the whole guajillo chile and the sprig of epazote or cilantro.
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5
Bring the liquid to a rolling boil, then reduce the heat to low. Simmer partially covered for 20 minutes to allow the flavors to marry.
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6
While the broth simmers, preheat your oven to 350°F (175°C). Place the broken matzo pieces on a baking sheet, drizzle with a little olive oil, and toast for 5-7 minutes until they are golden and fragrant.
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7
Taste the simmering broth. Remove the guajillo chile and the herb sprig. Adjust the seasoning with more salt and pepper if necessary.
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8
Gently fold the toasted matzo pieces into the hot broth. Let them simmer for only 2-3 minutes; they should be soft and hydrated but not completely disintegrated.
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9
Immediately turn off the heat to prevent the matzo from overcooking into a paste.
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10
Ladle the soup into deep bowls, ensuring everyone gets a generous portion of the softened matzo 'pan'.
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11
Top each bowl with a few slices of hard-boiled egg and diced avocado for a creamy contrast.
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12
Serve immediately with a fresh squeeze of lime juice to brighten the rich tomato broth.
💡 Chef's Tips
Toasting the matzo is a crucial step; it prevents the crackers from turning into 'mush' immediately and adds a nutty depth to the soup. If you can't find epazote, a mix of cilantro and a pinch of dried oregano is a suitable substitute. For a spicier kick, blend a chipotle in adobo into the tomato base instead of using the whole guajillo. Do not add the matzo to the pot until you are ready to serve, as it will continue to absorb liquid and thicken the soup over time. If the soup becomes too thick upon standing, simply thin it out with a little extra warm stock.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a light Mexican lager (if not for Passover). Serve alongside a simple green salad with a citrus vinaigrette to balance the richness. Add a side of pickled red onions for an extra pop of acidity and color. For a heartier meal, serve with a side of Mexican-style white rice (if your tradition permits kitniyot).