*  Exported from  MasterCook  *

                    Mayeritsa (Greek Easter Soup)

Recipe By     : Spalding
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Entrails (liver, heart, lungs,
                        - intestines) of a very young
                        - spring lamb
   4      tb            Butter
   1      md            Onion -- chopped
   2      tb            Scallion -- chopped
   2      tb            Dill -- chopped
                        Salt & pepper -- to taste
                        Meat broth
     1/2  c             Raw rice
   2                    Eggs -- up to 3
   2                    Lemons -- juice only

Wash entrails in plenty of water. Scald in boiling water for about
2 minutes. Cool, the cut into small pieces.

Melt butter in a pot. Saute the onion until light golden color, add
scallion and cut-up meats, turning meats several times. Add dill,
salt, and pepper, and enough broth to cover. Bring the whole to a
boil and cook covered, until meat is tender, 1-1/2 to 3 hours.
About 20 minutes before it is done, add the rice, and more broth if
necessary. When rice is tender, remove pot from the heat.

Beat eggs; add lemon juice, beating it in well. Slowly add some of
the hot liquid from the pot, stirring constantly. After the egg-lemon
mixture is well blended, pour it into the soup; stir. Serve hot.

Note:

The broth is usually made from the lamb's head, breast, or shoulder,
but you can use any meat stock.


                   - - - - - - - - - - - - - - - - - -