Greek Lamb-And-Artichoke Soup Recipe

Name: Greek Lamb-And-Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cup water; 3 medium leeks, trimmed and halved; 2 bay leaves; 1 medium onion, peeled and halved; 1 fennel bulb, quartered; 1 1/2 pounds lean ground lamb; 1 cup fresh breadcrumbs; 1/2 cup tomato juice; 2 teaspoons dried dill; 1/2 teaspoon salt; 1/2 teaspoon ground oregano; 1/2 teaspoon pepper; 2 garlic cloves, minced; 2 cups cooked rice; 1/3 cup fresh lemon juice; 2 (15-ounce) cans cannellini beans or other white beans, drained; 2 (14-ounce) cans quartered artichoke hearts, drained; 2 eggs

Servings: persons

10 cup water
3 medium leeks, trimmed and halved
2 bay leaves
1 medium onion, peeled and halved
1 fennel bulb, quartered
1 1/2 pounds lean ground lamb
1 cup fresh breadcrumbs
1/2 cup tomato juice
2 teaspoons dried dill
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/2 teaspoon pepper
2 garlic cloves, minced
2 cups cooked rice
1/3 cup fresh lemon juice
2 (15-ounce) cans cannellini beans or other white beans, drained
2 (14-ounce) cans quartered artichoke hearts, drained
2 eggs

1
Combine the first 5 ingredients in a large Dutch oven or stockpot; bring to a boil. Partially cover, reduce heat, and simmer 45 minutes. Remove from heat, and set aside.
2
Combine the lamb and next 7 ingredients (lamb through garlic) in a bowl, and stir well. Shape the mixture into 24 (1 1/4-inch) meatballs. Place a large nonstick skillet over medium-high heat until hot. Add meatballs, and cook 10 minutes or until browned, stirring frequently. Remove from skillet, and pat dry with paper towels; set aside, and keep warm.
3
Strain stock through a colander into a large bowl; discard solids. Reserve 2 cups stock; set aside. Return remaining stock to pan, and bring to a boil; add meatballs, rice, lemon juice, beans, and artichokes. Return to a boil, and reduce heat to low.
4
Place eggs in a bowl; stir well. Gradually add reserved 2 cups stock, stirring constantly with a wire whisk. Slowly drizzle egg mixture into soup, stirring constantly.
5
Note: Reheat the soup over medium-low heat (do not boil) so the egg does not curdle.

1159

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 cup water, 3 medium leeks, trimmed and halved, 2 bay leaves, 1 medium onion, peeled and halved, and more.

Yes, Greek Lamb-And-Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lamb-And-Artichoke Soup

How did you like this recipe?

Frequently Asked Questions