Traditional Shorba

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Felicia Manocchio 2

"This is the basic Egyptian soup. A traditional Egyptian meal consists of lamb, beef, or chicken, soup, rice, and a vegetable. This is the base soup for almost every Egyptian recipe. A Ramadan winner."
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1 h 10 m servings 316 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
  2. Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).



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