Magheritsa Easter Soup

3 lb Spring lamg (shin & shouldr)

1 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