Recipe for cooking majeiritsa (easter lamb soup)

Soups for Salads :: Meat Based Soups

Majeiritsa (Easter Lamb Soup)

2 Tbsp. extra virgin olive oil
2 onions, chopped finely, or 6 to 7 green onions, chopped finely
8 C. chicken broth
1 lb. boneless lamb, trimmed of excess fat and cut
    into 1/4- to 1/2-in. pieces
1 1/2 C. chopped fresh Italian parsley
1/2 C. chopped fresh dill
1/3 C. long-grain rice
4 lrg. egg yolks, at room temperature
1/2 C. fresh lemon juice (about 2 lemons)
Salt and freshly ground pepper to taste

In a lrg. stockpot over med. heat, add the extra virgin olive oil. Saut onions until soft, about 5 min. Add chicken broth, lamb, parsley and dill. Bring to a boil, reduce heat, cover and simmer for about 1 hr..

Add rice and continue simmering until soft, about 20 min.

In a med. bowl, beat the egg yolks and lemon juice until frothy. Gradually add 1 to 2 C. of hot soup to egg mixture, beating vigorously with a whisk to keep eggs from curdling. Pour the egg mixture back into the pot, stirring well. Simmer for 1 min.; do not boil. Season with salt and freshly ground pepper.