majeiritsa (easter lamb soup)
Majeiritsa (Easter Lamb Soup) 2 tablespoons olive oil 2 onions, finely chopped, or 6 to 7 green onions, finely chopped 8 cups chicken broth 1 pound boneless lamb, trimmed of excess...
Ingredients
- 2tablespoonolive oil
- 2onions, finely chopped, or 6 to 7 green onions, finely chopp
- 8cupchicken broth
- 1poundboneless lamb, trimmed of excess fat and cut
- 11/2 cups chopped fresh italian parsley
- 1/2cupchopped fresh dill
- 1/3cuplong-grain rice
- 4large egg yolks, at room temperature
Directions
- 1
Majeiritsa (Easter Lamb Soup) 2 tablespoons olive oil 2 onions, finely chopped, or 6 to 7 green onions, finely chopped 8 cups chicken broth
- 2
Sauté onions until soft, about 5 minutes
- 3
Add chicken broth, lamb, parsley and dill
- 4
Bring to a boil, reduce heat, cover and simmer for about 1 hour
- 5
Add rice and continue simmering until soft, about 20 minutes
- 6
In a medium bowl, beat the egg yolks and lemon juice until frothy
- 7
Gradually add 1 to 2 cups of hot soup to egg mixture, beating vigorously with a whisk to keep eggs from curdling
- 8
Pour the egg mixture back into the pot, stirring well