LAMB EGG-LEMON SOUP

Lamb Egg-Lemon Soup image

Provided by Robert Farrar Capon

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 cups defatted lamb broth (made from lamb bones and scraps)
1/3 cup fine egg noodles, well broken up
1/4 cup long-grain rice
1 teaspoon salt, or to taste
3 eggs
Juice of 1 lemon
Minced parsley

Steps:

Boil broth, add noodles, rice and salt, and cook 15 to 20 minutes.
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.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams