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Snapshots From Italy: Roman Easter Soup

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Serious Eats
Related tags
soups low carb nut free easter lunch italian
Nutrition per serving    (USDA % daily values)
CAL
734
FAT
111%
CHOL
145%
SOD
52%

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Ingredients for 6 servings

For the broth:

Extra-virgin olive oil

Salt and freshly ground pepper to taste

1 pound lean beef, cut into 10 to 12 cubes

1 pound lamb, shoulder or breast, cut into 6 to 8 piees

1 medium onion

6 whole cloves

2 medium carrots

2 stalks celery, with leaves

2 sprigs fresh Italian parsley

2 sprigs fresh thyme

1 branch fresh rosemary

Cold water

To assemble the soup:

6 large egg yolks

1 tablespoon minced fresh marjoram

1 tablespoon minced fresh Italian parlsey

6 toasted bread rounds

Juice of 1 small lemon

Freshly grated Parmigiano-Reggiano

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