Greek · Dinner
Greek Easter Lamb Soup
A traditional Greek Easter soup of bone-in lamb shoulder braised until tender, finished with orzo pasta, fresh dill, and avgolemono—a silky emulsion of egg and lemon juice whisked into the hot broth for tangy, savory depth.
$7
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
552Calories
43.7gProtein
29.4gFat
30.1gCarbs
3.9gSugar
2.6gFiber
1042mgSodium
311mgChol
10.7gSat Fat
806mgPotassium
107mgCalcium
4.3mgIron
2.6mcgVitamin B12
10.5mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Trim excess fat from lamb shoulder chunks and pat dry. Finely chop onion, garlic, and scallions.
2
Sear
Heat olive oil in a medium pot over medium-high heat and brown lamb on all sides for 6 minutes until golden brown.
3
Braise
Add chicken stock and bay leaf, bring to a boil, then reduce heat to low, cover, and simmer 55 minutes until lamb is fork-tender.
4
Simmer
Remove bay leaf, stir in orzo, and simmer uncovered over medium heat 9 minutes until tender, then whisk egg with lemon juice.
5
Plate
Ladle a few spoonfuls of hot broth into the egg mixture while whisking constantly, then stir into the pot off heat with dill. Season with salt and black pepper to taste and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz389g, bone-in lamb shoulder chunks
- 4 cups960ml chicken stock
- 1/2 cup70g orzo
- 22 eggs
- 4 tbsp4 tbsp lemon juice
- 4 tbsp4 tbsp fresh dill
- 44 scallions
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 11 bay leaf
- salt, to taste
- black pepper, to taste
