Greek Easter Soup
yield: 6
total time: 105 minutes
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 1/2 pounds lamb shanks trimmed of fat
- 2 yellow onions large, peeled and quartered
- 2 carrots medium, peeled and halved
- 2 bunches scallions finely chopped
- 1 1/2 pounds lamb shoulder boneless, minced
- 1/2 cup long grain rice
- 3 bunches fresh dill finely chopped
- 8 cups romaine lettuce shredded
- 4 eggs
- 4 lemons
- ground black pepper
- salt
Nutrition
- Calories : 790 calories
- Carbohydrate : 30 grams
- Cholesterol : 350 milligrams
- Fat : 45 grams
- Fiber : 7 grams
- Protein : 67 grams
- SaturatedFat : 16 grams
- Sodium : 420 milligrams
- Sugar : 4 grams
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