Magheritsa (Easter Soup)

Magheritsa (Easter Soup) Ingredients

3 lb Spring lamg (shin & shouldr)	5 Green onions; chopped (tops
1 Lamb liver	2 tb Parsley; chopped
4 qt Water	1/2 ts Dried mint
1 ts Salt	1/4 c Dill; fresh, chopped
3/4 c Rice (regular); uncooked	Salt
1 Onion; finely chopped	Pepper
1 tb Water	3 Eggs; beaten
1/4 c Salad oil	2 Lemons; juice of

Instructions for Magheritsa (Easter Soup)

Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes. Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes. Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat. Combine eggs and lemon juice; beat thoroughly until well blended. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately. SOURCE: Southern Living Magazine, sometime in the early 1970s Typed for you by Nancy Coleman

Main Ingredient: SoupCuisine: Greek

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