• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Magheritsa (Easter Soup)

  • Recipe Submitted by on

Category: Greek, Holiday

 Ingredients List

  • 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

 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 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.

by Nancy Coleman

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