Magheritsa (Easter Soup)

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12 Servings

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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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Ingredient Insight - look inside this recipe

Greek Holidays Onion Parsley Rice Green Onion Lemon Soup Lunch
for flavor and categorization