Lamb Egg-Lemon Soup

Name: Lamb Egg-Lemon Soup
Ingredients: 6 cups defatted lamb broth (made from lamb bones and scraps); 13 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

7 ingredients

6 steps

Ingredients

6 cups defatted lamb broth (made from lamb bones and scraps)
13 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

Directions

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.
3

Add some of the hot soup to the bowl, whisking constantly.
4

Return the egg mixture to the soup pot, whisking constantly, and cook over low heat until nicely thickened.
5

Do not let it boil.
6

Garnish with parsley.