Wedding Soup (Dugun Corbasi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 10 minutes 35 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
9 oz mutton, diced fine 1 onion, peeled and left whole 1 carrot, peeled and left whole
5 cups water 1/4 stick butter 1 Tbsp flour
2 small eggs juice of 1 lemon 1 tsp paprika or chili powder
salt and ground black pepper



1 Place the meat, onion, and carrot in a saucepan with the water, cover, and bring to a boil. Simmer gently for 1 hour. Discard the onion and carrot.
2 Melt half the butter in another pan, add the flour, and brown lightly. Slowly pour in the prepared stock and bring to a boil. Cover and simmer for 20 minutes until the meat is tender.
3 Break the eggs into a bowl, and the lemon juice, and beat well. Carry on beating the mixture while adding, little by little, a tablespoon of the soup. Pour the mixture into the soup, stirring continuously. Turn off the heat.
4 Melt the remaining butter in a small skillet, stir in the paprika or chili powder, then pour over the soup. Season well and serve.

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