Light Moussaka Soup

Name: Light Moussaka Soup
Ingredients: 1 lamb shank; 3 c. beef broth; 1 Tbsp. minced onion; 1 small eggplant, cubed; 2 stalks celery, chopped; 1 can tomatoes, undrained, chopped; 1 clove garlic; 1 tsp. oregano; 1 tsp. basil; 2 Tbsp. parsley

10 ingredients

6 steps

Ingredients

1 lamb shank
3 c. beef broth
1 Tbsp. minced onion
1 small eggplant, cubed
2 stalks celery, chopped
1 can tomatoes, undrained, chopped
1 clove garlic
1 tsp. oregano
1 tsp. basil
2 Tbsp. parsley

Directions

1

Brown lamb shank in oven for 1 hour at 325°.
2

Remove meat from bone.
3

In large pot, place beef broth, shank bone and all other ingredients. Bring to a boil and simmer for 30 minutes. Meanwhile, cut up the meat removed from the shank into small pieces, removing fat and grizzle.
4

Add meat to the soup at end of simmer time, first removing the shank bone.
5

A small piece of toast may be put in bottom of each soup bowl, topped with 1/2 teaspoon grated Gruyere cheese.
6

This adds additional flavor. Serves 4 to 6.