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.

Yield: 7 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 404
  • Calories from fat: 20%
  • Fat: 9.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 34.1g
  • Carbohydrate: 46.4g
  • Fiber: 3.4g
  • Cholesterol: 130mg
  • Iron: 5.3mg
  • Sodium: 774mg
  • Calcium: 109mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Lamb-and-Artichoke Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy