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Greek Lamb And Artichoke Soup

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Ingredients
  Water 2 1⁄2 Quart
  Leeks 3 Medium, trimmed and halved
  Bay leaves 2
  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
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Pepper 1⁄2 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)
  Eggs 2
Directions

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.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Artichoke

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