Rating: 4 stars
1 Ratings
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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


Recipe Summary test

7 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

404 calories; calories from fat 20%; fat 9.2g; saturated fat 3.2g; mono fat 3.8g; poly fat 0.9g; protein 34.1g; carbohydrates 46.4g; fiber 3.4g; cholesterol 130mg; iron 5.3mg; sodium 774mg; calcium 109mg.