Lamb Egg-Lemon Soup

Name: Lamb Egg-Lemon Soup
Total time: 25 min
Yield: 6 servings
Cuisine: chinese
Ingredients: 6 cups defatted lamb broth (made from lamb bones and scraps); 1/3 cup fine egg noodles, well broken up; 1/4 cup long-grain rice; 1 teaspoon salt, or to taste; 3 eggs; Juice of 1 lemon; Minced parsley

By Robert Farrar Capon

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: NEW LOOK AT LAMB: BEYOND THE STEW

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Ingredients

Yield:6 servings

6cups defatted lamb broth (made from lamb bones and scraps)
⅓cup fine egg noodles, well broken up
¼cup long-grain rice
1teaspoon salt, or to taste
3eggs
Juice of 1 lemon
Minced parsley

Ingredient Substitution Guide

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Preparation

Step 1
Boil broth, add noodles, rice and salt, and cook 15 to 20 minutes.
Step 2
Beat eggs thoroughly with a whisk in a deep bowl, add lemon juice and beat again. Add some of the hot soup to the bowl, whisking constantly. Return the egg mixture to the soup pot, whisking constantly, and cook over low heat until nicely thickened. Do not let it boil. Garnish with parsley.