Magheritsa (easter soup) Recipe

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Magheritsa (easter soup)

Artist:	_	Yield:	12
Categories:	Easter, Eastern European, Exotic, Greek, Soups & Stews, Southern	Rating:	0
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Ingredients:

3	lbs	Spring lamg (shin & shouldr)
1		Lamb liver
4	quart	Water
1	tsp	Salt
3/4	cup	Rice (regular), uncooked
1		Onion, finely chopped
1	tbsp	Water
1/4	cup	Salad oil
5		Green onions, chopped (tops
		-included)
2	tbsp	Parsley, chopped
1/2	tsp	Dried mint
1/4	cup	Dill, fresh, chopped
		Salt
		Pepper
3		Eggs, beaten
2		Lemons, juice of

Procedures:

1	Boil lamb and liver in 4 quarts salted water about 1 hour or until done.
2	Remove meat form broth and cut into small pieces.
3	Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.
4	Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill.
5	Saute for 15 minutes.
6	Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes.
7	Remove from heat.
8	Combine eggs and lemon juice; beat thoroughly until well blended.
9	Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup.
10	Heat to boiling point and remove from heat immediately.