TURKISH WEDDING SOUP
Ingredients:
8 cups beef broth
1/4 lb. lamb from shoulder or leg, cut into cubes
1 carrot, chopped
1 large onion, chopped
2 T. margarine
2 T. flour
2 egg yolks
juice from 1/2 lemon
Topping:
2 T. margarine
1 T. paprika
Combine broth, lamb cubes, chopped carrot and onion in a large
soup pan. Simmer, covered for 2-3 hours, until meat is tender.
Skim the broth frequently. When meat is cooked, strain the broth.
Shred the meat and add to broth.
In another large pan, sauté the margarine and flour until blended
well. Gradually add the hot broth, salt to taste and simmer for
10-15 minutes.
In a small bowl, beat together the egg yolks and lemon juice. Add
a small amount of hot broth to mixture, stir rapidly, then add all of
mixture to soup pan. Heat for 2 minutes.
To serve, top with the melted margarine and paprika.
B-man 