Greek Lamb And Artichoke Soup
|Water||2 1⁄2 Quart|
|Leeks||3 Medium, trimmed and halved|
|Onion||1 Medium, peeled and halved|
|Fennel bulb||1 , quartered|
|Lean ground lamb||1 1⁄2 Pound|
|Breadcrumbs||1 Cup (16 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Dried dill weed||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Cooked rice||2 Cup (32 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Canned cannellini beans/White bean||30 Ounce, drained|
|Canned quartered artichoke hearts||28 Ounce, drained (2 Can, 14 Ounces Each)|
Combine 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 lamb and next 7 ingredients in a bowl, and stir well.
Shape 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; reduce heat to low.
Place eggs in a small bowl; stir well.
Gradually add reserved 2 cups stock, stirring constantly with a wire whisk.
Slowly drizzle egg mixture into soup, stirring constantly.