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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

Jefferson's Review

November 10, 2008
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.