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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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