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Greek Lamb-and-Artichoke Soup

Yield 7 servings (serving size: 2 cups)
Part of the broth is combined with the eggs before they're added to the soup. This technique, known as tempering, prevents the eggs from curdling.

Ingredients

  • 10 cup water
  • 3 medium leeks, trimmed and halved
  • 2 bay leaves
  • 1 medium onion, peeled and halved
  • 1 fennel bulb, quartered
  • 1 1/2 pounds lean ground lamb
  • 1 cup fresh breadcrumbs
  • 1/2 cup tomato juice
  • 2 teaspoons dried dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 cups cooked rice
  • 1/3 cup fresh lemon juice
  • 2 (15-ounce) cans cannellini beans or other white beans, drained
  • 2 (14-ounce) cans quartered artichoke hearts, drained
  • 2 eggs

Nutrition Information

  • calories 404
  • caloriesfromfat 20 %
  • fat 9.2 g
  • satfat 3.2 g
  • monofat 3.8 g
  • polyfat 0.9 g
  • protein 34.1 g
  • carbohydrate 46.4 g
  • fiber 3.4 g
  • cholesterol 130 mg
  • iron 5.3 mg
  • sodium 774 mg
  • calcium 109 mg

How to Make It

  1. Combine the first 5 ingredients in a large Dutch oven or stockpot; bring to a boil. Partially cover, reduce heat, and simmer 45 minutes. Remove from heat, and set aside.

  2. Combine the lamb and next 7 ingredients (lamb through garlic) in a bowl, and stir well. Shape the mixture into 24 (1 1/4-inch) meatballs. Place a large nonstick skillet over medium-high heat until hot. Add meatballs, and cook 10 minutes or until browned, stirring frequently. Remove from skillet, and pat dry with paper towels; set aside, and keep warm.

  3. Strain stock through a colander into a large bowl; discard solids. Reserve 2 cups stock; set aside. Return remaining stock to pan, and bring to a boil; add meatballs, rice, lemon juice, beans, and artichokes. Return to a boil, and reduce heat to low.

  4. Place eggs in a bowl; stir well. Gradually add reserved 2 cups stock, stirring constantly with a wire whisk. Slowly drizzle egg mixture into soup, stirring constantly.

  5. Note: Reheat the soup over medium-low heat (do not boil) so the egg does not curdle.