Lamb Egg-Lemon Soup

Ingredients

• 6 cups defatted lamb broth (made from lamb bones and scraps)
• ⅓ cup fine egg noodles, well broken up
• ¼ cup long-grain rice
• 1 teaspoon salt, or to taste
• 3 eggs
• Juice of 1 lemon
• Minced parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    105 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 94 milligrams cholesterol; 899 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Boil broth, add noodles, rice and salt, and cook 15 to 20 minutes.
2. Beat eggs thoroughly with a whisk in a deep bowl, add lemon juice and beat again. Add some of the hot soup to the bowl, whisking constantly. Return the egg mixture to the soup pot, whisking constantly, and cook over low heat until nicely thickened. Do not let it boil. Garnish with parsley.

25 minutes