30 ounce cannellini beans beans white drained canned
2 cups rice cooked
2 teaspoons optional: dill dried
2 eggs
1 fennel bulb quartered
2 garlic cloves minced
1.5 pounds lamb lean
3 medium leeks trimmed halved
0.3 cup juice of lemon fresh
1 medium onion peeled halved
0.5 teaspoon ground oregano
0.5 teaspoon pepper
0.5 teaspoon salt
0.5 cup sacremento tomato juice
10 cup water
Equipment
bowl
frying pan
paper towels
whisk
dutch oven
colander
Directions
Combine the first 5 ingredients in a large Dutch oven or stockpot; bring to a boil. Partially cover, reduce heat, and simmer 45 minutes.
Remove from heat, and set aside.
Combine the lamb and next 7 ingredients (lamb through garlic) in a bowl, and stir well. Shape the mixture into 24 (1 1/4-inch) meatballs.
Place a large nonstick skillet over medium-high heat until hot.
Add meatballs, and cook 10 minutes or until browned, stirring frequently.
Remove from skillet, and pat dry with paper towels; set aside, and keep warm.
Strain stock through a colander into a large bowl; discard solids. Reserve 2 cups stock; set aside. Return remaining stock to pan, and bring to a boil; add meatballs, rice, lemon juice, beans, and artichokes. Return to a boil, and reduce heat to low.
Place eggs in a bowl; stir well. Gradually add reserved 2 cups stock, stirring constantly with a wire whisk.
Slowly drizzle egg mixture into soup, stirring constantly.
Note: Reheat the soup over medium-low heat (do not boil) so the egg does not curdle.
