Light Moussaka Soup Recipe

Name: Light Moussaka Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Brown lamb shank in oven for 1 hour at 325u00b0.
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.

123

kcal

Calories

Fat

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.

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

You need 10 ingredients. The key ingredients include: 1 lamb shank, 3 c. beef broth, 1 Tbsp. minced onion, 1 small eggplant, cubed, and more.

Yes, Light Moussaka 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.

Light Moussaka Soup

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