Easter Lamb Soup

Name: Easter Lamb Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 small chili pepper, minced, or freshly ground pepper to taste; 2 eggs; 355 milliliters chopped fresh dill; 13 Juice of lemons; 118 milliliters olive oil; 2 larges onions, halved; 473 milliliters finely chopped scallions; 8 servings Sea salt; 1 Head neck, some intestines, and liver of a young lamb or 3 pounds lamb bones

You can never have too many soup recipes, so give Easter Lamb Soup a try. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 170 calories. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up sea salt, eggs, scallions, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times.

Ingredients you will need

Onion

Water

Lamb

Salt

Equipment you will use

Pot

Cut the intestines into several pieces and wash thoroughly under running water. If you like, slice them open so you can wash them more easily. In a separate pan, bring some salted water to a boil and add the intestines. Blanch for 2 minutes, then remove with a skimmer and discard the water. Chop the intestines finely. You don't need more than 1 cup of chopped intestines.

Ingredients you will need

Water

Equipment you will use

Skimmer

Frying Pan

The head and neck are done when the meat falls from the bones.

Ingredients you will need

Meat

Remove them from the pot. Using a sharp knife, cut open the head and separate the meat from the bones.

Ingredients you will need

Meat

Equipment you will use

Knife

Pot

Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions.

Ingredients you will need

Onion

Stock

Meat

Let the stock cool and remove the fat. (Up to this point, the preparations can be made a day ahead. You can refrigerate the meat and the stock, making it easier to skim off the fat.)

Ingredients you will need

Stock

Meat

To finish the soup, wash the liver well and cut it into small cubes. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using.

Ingredients you will need

Chili Pepper

Olive Oil

Green Onions

Liver

Soup

Equipment you will use

Frying Pan

Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon.

Ingredients you will need

Dill

Meat

Equipment you will use

Wooden Spoon

Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Taste and add more pepper and salt if needed.

Ingredients you will need

Pepper

Stock

Water

Salt

Equipment you will use

Pot

Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling. Taste and add more lemon juice if needed.

Ingredients you will need

Lemon Juice

Juice

Lemon

Water

Egg

Soup

Equipment you will use

Whisk

Bowl

Pot

Sprinkle with the rest of the dill, and serve immediately.

Ingredients you will need

Dill

NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup.

Ingredients you will need

Soup

Rice

If you hate the taste of boiled lamb, you can make an equally tasty magiritsa with chicken livers and chicken stock. There is even a meatless magiritsa. Sauté the scallions and dill, adding a few chopped leaves of romaine lettuce.

Ingredients you will need

Romaine