Majeiritsa (easter Lamb Soup) - Soups Recipes - Recipes for Soups

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Recipe for Majeiritsa (easter Lamb Soup) from the Soups section.

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 fat and cut
    into 1/4- to 1/2-inch pieces
1 1/2 cups chopped fresh Italian parsley
1/2 cup chopped fresh dill
1/3 cup long-grain rice
4 large egg yolks, at room temperature
1/2 cup fresh lemon juice (about 2 lemons)
Salt and freshly ground pepper to taste

In a large stockpot over medium heat, add the olive oil. Saut? onions until soft, about 5 minutes. Add chicken broth, lamb, parsley and dill. Bring to a boil, reduce heat, cover and simmer for about 1 hour.

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

In a medium bowl, beat the egg yolks and lemon juice until frothy. Gradually add 1 to 2 cups 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 minute; do not boil. Season with salt and freshly ground pepper.



We hope you enjoy your freshly made Majeiritsa (easter Lamb Soup). This recipe came from Soups's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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