Greek Lamb-and-Artichoke Soup

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.


7 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

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.

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


Florence Fabricant,

Cooking Light

March 1996
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