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Winter Soup With Mixed Meat And Wild Oregano


kg veal (neck)
kg lamb (neck)
1 tsp wild oregano (fresh or dried)
1 clove garlic, crushed
1 tbsp finely chopped parsley
5 tbsp flour
2 eggs
1 tsp fresh butter
1 tbsp lemon juice


Serves: 10


1. Boil meat in a large casserole with 2 lt of water for 1½ hours. Remove the casserole lid during the last half hour.

2. Put the meat into a colander and collect the stock in a pan. Remove and dispose bones and place boneless meat in the stock. Add salt, parsley, garlic (crushed) and simmer the stock for 10 minutes. Take two cups of stock and pour in a bowl. Allow the stock there to cool off before mixing it with the flour. Pour this mixture back into the pan, stir vigorously and simmer for 6-7 minutes. Add the oregano, the warm butter, cover pan with lid and let the soup rest for 5 minutes. Stir in well the whisked eggs in the pan. Serve immediately.

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