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Easter Soup

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Ingredients
  Boneless lamb 1 Pound, cut into 1/2 inch cubes
  Cooking oil 1 Tablespoon
  Beef broth 6 Cup (96 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Eggs 3 , beaten
  Grated romano cheese 1⁄3 Cup (5.33 tbs)
  Lemon juice 3 Tablespoon
Directions

In 3-quart saucepan brown lamb in hot oil; drain off fat.
Add beef broth.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Stir in snipped parsley.
Combine eggs, romano cheese, and lemon juice; stir in about 1 cup of the hot mixture.
Return to remaining hot mixture in pan.
Cook and stir till nearly bubbly.
Cook and stir 2 minutes longer.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Slow Cooked
Interest: 
Holiday
Ingredient: 
Lamb

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