Greek · Dinner
Greek Easter Lamb Soup (Gluten-Free)
Bone-in lamb shoulder simmers with onion, carrot, and celery until tender, then shreds back into the broth with rice. An egg-lemon avgolemono thickens without flour, finished with fresh dill and scallion for a naturally gluten-free Greek Easter soup.
$7
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
548Calories
43.5gProtein
32.5gFat
19.2gCarbs
4.5gSugar
2.1gFiber
1089mgSodium
320mgChol
12.8gSat Fat
842mgPotassium
88mgCalcium
4.2mgIron
2.6mcgVitamin B12
10.8mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Trim lamb shoulder and finely chop onion, carrot, celery, dill, and scallion on a cutting board.
2
Sear
Warm olive oil in a medium pot over medium-high heat and brown lamb on all sides, about 5 minutes, until golden.
3
Simmer
Pour water into pot, add bay leaf, salt, and pepper, bring to a boil, reduce heat to low, and simmer covered 55 minutes until lamb is tender.
4
Finish
Remove lamb and shred meat from bone; discard bone and bay leaf. Return meat to pot with rice and simmer uncovered 15 minutes until rice is tender. Whisk egg with lemon juice, slowly pour in 1/2 cup hot broth while whisking constantly to warm egg without scrambling. Remove pot from heat and stir egg-lemon mixture into soup along with dill and scallion.
5
Plate
Ladle soup into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in lamb shoulder
- 6 cups1440ml water
- 11 onion
- 22 small carrot
- 22 celery stalk
- 4 tbsp4 tbsp white rice, uncooked
- 22 eggs
- 4 tbsp4 tbsp lemon juice
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp scallion
- 1 tbsp1 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 bay leaf
