Wedding soup, thickened with flour and egg yolk in a broth obtained from long-simmered lamb, is a deep-rooted culinary delicacy served with a drizzle of spicy butter on top. It's an indispensable starter for guest tables.
Boil the lamb meat with onion in plenty of water over low heat, skimming off the foam, for about 1.5 hours until very tender, then strain, shred the meat, and reserve the broth.
Sauté the flour in butter until it turns pink, then gradually add the hot meat broth, stirring to form a lump-free consistency, add the shredded meat and bring to a boil.
Whisk the egg and lemon juice, add a ladleful of the boiling soup to warm it, then slowly stir this mixture into the soup while stirring. Important: do not boil it, otherwise the egg-lemon mixture will curdle.
Melt the butter, add red pepper flakes, sauté for a few seconds, and drizzle over the hot soup to serve immediately.
Important: To keep the egg-lemon mixture from curdling, add hot broth to it little by little — never pour the cold mixture directly into the boiling soup. Allergen: Contains egg, so it's not suitable for those with an egg allergy.
If you make sure to skim off the foam that rises during the meat's first boil, your soup becomes both clearer and more distinctly flavored; finely separating the fibers while shredding also improves the serving appearance.
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