Turkish Wedding Soup Recipe

• 2-2½ lbs Lamb Stew Meat or Lamb Necks (slices or lamb ribs or lamb shoulder)
• 3 quarts Water
• 1 large Onion
• 1 medium Carrot
• 1 tbsp Salt
• 4 tbsp Butter
• 1/3 cup All-purpose Flour
• 3 Egg Yolks
• 2 tbsp Lemon Juice
  
  For Garnishing
• ¼ cup Butter
• 2 tsp Paprika
• A dash of Cayenne Pepper

• Pour water in a large pot.
• Add lamb stew meat in the water and put it for cooking.
• Peel the onion and cut into quarters.
• Similarly, peel the carrot and cut into small pieces.
• Add the onion and carrot to the pot.
• Add salt and simmer on low heat for 3 to 4 hours, till the meat falls from the bones, stirring occasionally.
• Remove from heat and let it cool down, till the fat hardens.
• Strain the broth.
• Separate the meat from the bones and cut into ½-inch cubes.
• Remove all fat and discard it.
• Discard the bones, onion and carrot.
• Place a large pot over heat and melt butter.
• Add flour and stir till it gets lightly browned.
• Add in the broth and cook till the soup thickens, stirring occasionally.
• Beat egg yolks and lemon juice in a separate bowl.
• Spoon half a cup of soup into the egg yolk mixture. Mix well.
• Stir the egg yolk mixture into the soup.
• Add the meat cubes and heat till the soup is heated well. Do not boil.
• Take a small bowl and cream together butter and paprika.
• Add cayenne pepper.
• Spoon out soup into cups or soup bowls.
• Garnish with creamed butter mixture.
• Serve immediately.