Easter Soup Recipe
Ingredients
| 1 pound boneless lamb, cut into 1/2-inch cubes | ||
| Cooking oil | 1 Tablespoon | |
| Beef broth | 6 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Eggs | 3 , beaten | |
| Romano cheese | 1/3 Cup (16 tbs), grated | |
| 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.
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.
Chef
