Greek · Dinner
Greek Easter Lamb Soup (Low-Chol)
A Greek Easter soup built on lean lamb leg simmered with rice, egg-lemon avgolemono, and fresh dill, finished without the traditional offal or heavy cream. Bright lemon and gentle garlic depth carry the broth, while lean meat and light thickening keep saturated fat and cholesterol well below the classic version. Served hot with crusty bread.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
428Calories
39.2gProtein
15.8gFat
30.5gCarbs
2.3gSugar
1.1gFiber
612mgSodium
78mgChol
4.9gSat Fat
720mgPotassium
90mgCalcium
4.2mgIron
2.6mcgVitamin B12
12.5mgVitamin C
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Trim lamb leg of visible fat and cut into 1cm cubes; mince garlic, slice scallions, and chop dill.
2
Sear
Heat olive oil in a medium saucepan over medium-high heat and sear lamb cubes 3–4 minutes, turning occasionally, until browned on most sides.
3
Simmer
Pour in chicken stock, bring to a boil, then reduce to medium-low and simmer uncovered 40 minutes, stirring in rice after 25 minutes, until lamb is fork-tender and rice is soft.
4
Temper
Whisk egg white and whole egg with lemon juice in a small bowl, then slowly ladle in hot broth while whisking constantly until eggs warm through.
5
Plate
Remove from heat, stir in tempered egg mixture, remaining scallions, and dill; season with salt and pepper to taste and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb leg, trimmed of visible fat
- 6 cups1440ml chicken stock, low sodium
- 1/2 cup96g white rice, uncooked
- 22 egg white, plus 1 whole egg
- 4 tbsp4 tbsp lemon juice, freshly squeezed
- 4 tbsp4 tbsp fresh dill
- 44 scallions
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- salt and black pepper to taste
