Ingredients

• 1/2 kg - boneless meat
• 1/2 cup - chopped spring onion
• 2 - eggs
• Salt - as per taste
• Pepper - as per taste
• 1 cup - chopped fresh parsley
• 1 cup - chopped coriander leaves
• 1 cup - grated cheese
• 2 tbsp - lemon juice
• 1/4 tsp - grated ginger
• 1 tbsp - butter

How to Make Easter Meat Soup

• Pressure cook the meat with ginger in 1 litre of water till tender. Drain and keep the stock aside.
• Chop the meat into small pieces.
• In a pan, heat butter, and saute the spring onion.
• Add meat pieces and parsley and cook for 10 minutes.
• Add coriander leaves, salt, pepper, and meat stock.
• Let it simmer for 20 to 25 minutes.
• Beat the eggs for 2 minutes.
• Gradually add lemon juice to egg, while beating.
• Add to soup, stir well, and serve very hot, garnishing with cheese.