A recipe for Magheritsa (Easter Soup). Follow the simple recipe instructions for Magheritsa (Easter Soup) shared by other home cooking experts.
Ingredients
3 lb. Spring lamb (shin and shoulder)1 Lamb liver
4 qt Water
1 Tsp. Salt
3/4 c. Rice (regular); uncooked
1 Onion; finely chopped
1 Tbs. Water
1/4 c. Salad oil
5 Green onions; chopped (tops included)
2 Tbs. Parsley; chopped
1/2 Tsp. Dried mint
1/4 c. Dill; fresh, chopped
Salt
Pepper
3 Eggs; beaten
2 Lemons; juice of
Directions
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 Tbs. 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
