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Ingredients
6 cups defatted lamb broth (made from lamb bones and scraps)
⅓ cup fine egg noodles, well broken up
¼ cup long-grain rice
1 teaspoon salt, or to taste
3 eggs
Juice of 1 lemon
Minced parsley
Nutritional analysis per serving (6 servings)
12 grams carbs; 82 milligrams cholesterol; 103 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 670 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes