Easter Lamb Soup
|Olive oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Chicken broth||4 Cup (64 tbs)|
|Boneless lamb||1⁄2 Pound, cut into 1/4- to 1/2-inch pieces (Trimmed Of Excess Fat)|
|Chopped italian parsley||3⁄4 Cup (12 tbs)|
|Chopped dill||1⁄4 Cup (4 tbs)|
|Rice grain||1⁄6 Cup (2.67 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
Stage1-In a large stockpot over medium heat, add the olive oil.
Stage2-Sauté onions until soft, about 4 minutes.
Stage3-Add chicken broth, lamb, parsley and dill. Bring to a boil, reduce heat, cover and simmer for about 50 minutes.
Stage4-Add rice and continue simmering until soft, about 15 minutes.
Stage5-In a medium bowl, beat the egg yolks and lemon juice until frothy.
Stage6-Gradually add 1 to 2 cups of hot soup to egg mixture, beating vigorously with a whisk to keep eggs from curdling.
Stage7-Pour the egg mixture back into the pot, stirring well.
Stage8-Simmer for 1 minute; do not boil. Season with salt and freshly ground pepper.