Title: Magheritsa (Easter Soup)
Categories: Soup Greek Easter Southern
Yield: 12 Servings

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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