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.
Recipe by Cooking Light March 1996
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.
This is a hearty recipe that does not feel "light". It produced more meatballs than the recipe indicated. I crushed the stock components as I was straining it to concentrate the flavor, but the stock flavor was still pretty subtle. I do not normally add a lot of salt in my cooking, but this recipe needs either a little salt or a lemon wedge for diners to squeeze when it is served.
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