Mary & Martha's Kitchen Recipe

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

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<h1>Magheritsa (Easter Soup)</h1> <h2>Recipe</h2><p> <P>3 lb Spring lamg (shin & shouldr) <P>1 Lamb liver <P>4 qt Water <P>1 ts Salt <P>3/4 c Rice (regular); uncooked <P>1 Onion; finely chopped <P>1 tb Water <P>1/4 c Salad oil <P>5 Green onions; chopped (tops <P>-included) 2 tb Parsley; chopped <P>1/2 ts Dried mint <P>1/4 c Dill; fresh, chopped <P>Salt Pepper 3 Eggs; beaten <P>2 Lemons; juice of <P>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. <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Magheritsa_(Easter_Soup)/12390/' title='Magheritsa (Easter Soup) Recipe'>Magheritsa (Easter Soup) Recipe</a></div>

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