Greek Lamb-and-Artichoke Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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. 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 |
Directions:
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.
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